Butterflied Leg of Lamb: Easy Grilled Recipe

Cooking a butterflied leg of lamb is much faster and easier. You don’t have to grill it all evening. That’s why it’s now a key part of my recipe. The lamb is deboned and laid flat, so heat reaches every part almost evenly. That’s why it cooks in half the time compared to a whole leg, the same cut I cover in my Grilled Leg of Lamb Recipe. Even so, the meat stays tender and doesn’t turn out tough. It’s a different approach from my Grilled Boneless Leg of Lamb, which stays rolled instead of laid flat.

Flat-shaped cuts of meat absorb marinade better than round cuts, so the flavor reaches the meat faster. Here you’ll find the complete marinating method, the exact cooking time per pound, and the correct temperature, so you don’t have to guess anything.

What Is a Butterflied Leg of Lamb?

Butterflied leg of lamb is a leg whose bone is removed and the meat is spread open like a book. Butchers make cuts into the thick sections so that the entire piece of meat is of even thickness. In this form, it grills faster than a whole leg. And there’s more surface area for the crust.

Butterflied vs. Bone-In Leg of Lamb

A bone-in leg of lamb is round and its shape is uneven. Heat has to pass through the thickest part near the bone, so it grills slowly. A butterflied leg can be grilled quickly and evenly, with far less waiting. We’re not covering the full method for grilling a whole leg here. If you prefer that method, our grilled leg of lamb guide walks through it step by step.

Butterflied vs. Boneless Leg of Lamb

When a boneless leg of lamb is rolled, it holds its wrapped, dense shape. A butterflied leg isn’t wrapped; instead, it’s spread open. Both cook faster than a bone-in leg. However, among the three, the butterflied leg cooks the fastest, since it has no thick center. If you’re going the boneless rolled route, be sure to check out our guide to grilled boneless leg of lamb.

Why You’ll Love This Butterflied Leg of Lamb Recipe

• Ready in under 45 minutes. From sear to rest, this is one of the quickest ways to get real grilled lamb on the table.
• Faster on the grill. The flat shape cuts your cook time almost in half compared to a bone-in roast.
• Marinade reaches deeper. More surface area means the garlic and herbs soak into every bite, not just the outer layer.
• Even heat, no guesswork. No thick center to worry about, so the whole cut cooks at a similar rate.
• A deep, golden crust. The flat surface sears fully in contact with the grill, giving you more crust in every slice.
• Easy to carve. No bone to work around, so serving takes seconds.

What I Learned Testing This Recipe

Butterflied leg of lamb catches a lot of people off guard, since some parts are thin and others are thick. I often see people make one mistake right at the start: they cook it over high heat from beginning to end, like a steak. The thin parts burn through before the thick center even gets close to a safe temperature.

This is a method that will seem easy once you see it. First, sear it over high heat for real color and flavor. Then move it to the cooler part of the grill for just a few minutes. This gives the thicker sections just enough time to catch up. It isn’t the long, slow, indirect-heat cooking a whole-leg method needs. It’s a short buffer, and if you extend that time too much, you’ll defeat the whole purpose of buying a butterflied cut.

It’s best if your butcher trims the lamb to an even thickness. If one side is thicker than the other, fold the thicker side under itself. Then secure it with a skewer before grilling. This helps the meat cook evenly all the way through, instead of fighting an uneven cut.

Recipe Snapshot

Ingredients You’ll Need for leg of lamb butterflied

For the Butterflied Leg of Lamb

• 1 butterflied leg of lamb (3 to 5 lbs)
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Garlic Herb Marinade

• 6 garlic cloves, minced
• 3 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

How to Prepare a Leg of Lamb for Butterflying

What Does It Mean to Butterfly a Leg of Lamb?

Boneless legs are opened using a technique called butterflying. Instead of rolling the meat, it’s laid out flat. Deep cuts are made along the natural seams of the thickest parts. This allows the meat to cook more evenly. In the end, it looks like a steak that’s larger and a bit oddly shaped compared to a roast.

How to Butterfly a Leg of Lamb

Take a boneless leg of lamb. Place it fat-side down. If any thick sections haven’t been cut all the way through, open them out like a book. Continue cutting until the meat is flat and roughly even in thickness. As you cut, remove any large silver skin or fat.

Should You Butterfly the Lamb Yourself or Ask the Butcher?

Most butchers will butterfly a leg of lamb for you free of charge. It saves time, and you get a better cut than most home cooks do on their first try. With a sharp boning knife and a little patience, you can do it yourself, especially if you want to prepare the meat yourself or don’t have a butcher nearby.

How to Marinate a Butterfly Leg of Lamb

Make the Garlic Herb Marinade

In a small bowl, whisk together the garlic, rosemary, thyme, olive oil, lemon juice, salt, and pepper. The lemon juice tenderizes the meat, and the herbs and garlic add flavor.

How Long Should You Marinate Butterfly Leg of Lamb?

Marinate for 2 hours or more, but no more than 12 hours. Butterflied legs are easier to marinate because they have more surface area exposed than a whole leg, so they also require less marinating time. If you leave them in the marinade for more than 12 hours, the acid can quickly penetrate into the meat due to the exposed surface, which can ruin the meat’s texture.

Tips for Marinating Butterflied Lamb

When marinating flat cuts, use a shallow dish or a large zip-top bag. This ensures the marinade coats every part of the meat. Turn the lamb once halfway through to distribute the marinade evenly. Pat the meat’s surface dry before grilling, since a wet surface won’t sear properly.

Equipment You’ll Need

• Gas or charcoal grill
• Instant-read meat thermometer
• Tongs
• Sharp boning knife (if butterflying at home)
• Gallon zip-top bag or shallow dish
• Cutting board with a juice groove

A reliable meat thermometer matters even more here than with a whole roast, since the uneven thickness of a butterflied cut means different spots finish at different times. The same thermometer habit applies whether you’re working a flat cut like this or a thick cut like a smoked tomahawk steak.

Step-by-Step: How to Grill Butterflied Leg of Lamb

Step 1: Bring the Lamb to Room Temperature

Take the lamb out of the fridge 30 minutes before grilling. Cold meat won’t cook evenly on a hot surface.

Step 2: Remove the Lamb From the Marinade

Remove the lamb from the marinade. Shake off any excess marinade. Discard the marinade, as it has come into contact with raw meat.

Step 3: Pat the Lamb Dry

Pat the meat dry with a paper towel. The dry surface will sear quickly and turn dark.

Step 4: Prepare a Two-Zone Grill

Set up a hot zone and a cooler zone for finishing. This lets you easily control the thick and thin parts of this flat cut.

Step 5: Preheat the Grill

Preheat the grill to medium-high heat (400°F to 450°F).

Step 6: Sear the Butterflied Lamb Over Direct Heat

Place the lamb fatty side down on the grill over direct heat and cook it for 4 to 5 minutes on each side. You’re looking for a deep brown crust on both sides, not a finished cook. The center still needs the indirect phase and a thermometer check before it’s done.

Step 7: Finish Over Indirect Heat (Briefly)

Move the lamb to the cooler zone for just 5 to 10 minutes. Since the meat is thin and flat, there’s no need to cook it over indirect heat for as long as you would a whole leg. The purpose of this step is simply to cook the thicker parts evenly, not to cook them slowly.

Step 8: Check the Internal Temperature

Insert the thermometer into the thickest part of the lamb. For medium-rare, remove the meat when the temperature reaches 130°F. For medium, remove it at 140°F.

Step 9: Rest the Lamb Before Slicing

Place the lamb on a cutting board. Gently cover it with foil. Let it rest for 10 to 15 minutes.

Step 10: Slice Against the Grain

Slice thinly against the grain of the muscle. The grain direction varies across different parts of the butterflied leg, so check it before cutting each piece.

How to Grill Butterflied Leg of Lamb on a Gas Grill

Gas grills give you steady heat, which suits the quick sear and short finish this cut needs.

1. Preheat all burners to high for 10 minutes, lid closed.
2. Turn off one or two burners to build your indirect zone.
3. Sear the lamb over the burners still on high.
4. Move it to the unlit side for the short finishing phase.
5. Track doneness with a thermometer, not just time.

How to Grill Butterflied Leg of Lamb on a Charcoal Grill

Charcoal adds a smokier flavor, though it takes a bit more setup.

1. Light your charcoal and let it ash over, about 15 to 20 minutes.
2. Bank the coals to one side for direct and indirect zones.
3. Sear the lamb directly over the coals.
4. Move it to the empty side for the short finishing phase.
5. Keep the vents partially open to hold steady heat.

Leg of Lamb Butterflied Cooking Time and Temperature

Internal Temperature for Butterfly Leg of Lamb

For medium-rare, remove the lamb at 130°F. For medium, remove it at 140°F. The USDA recommends the lamb’s internal temperature reach at least 145°F, followed by a 3-minute rest. Many cooks remove the lamb a few degrees below that, since the temperature rises a few more degrees during resting.

How Long Does It Take to Grill a Butterflied Leg of Lamb?

Butterflied leg of lamb takes a total of 25 to 45 minutes to cook to medium-rare on the grill, including searing. Because of its flat shape, heat reaches the center faster than with a bone-in leg, so it cooks in about half the time.

Butterfly Leg of Lamb Cooking Time by Weight

• 3 lb: 25 to 35 minutes total grill time for medium-rare.
• 4 lb: 30 to 40 minutes total grill time for medium-rare.
• 5 lb: 35 to 45 minutes total grill time for medium-rare.

Expert Tips for Perfect Butterflied Leg of Lamb

• Ask your butcher to trim the lamb to an even thickness before you buy it.
• Don’t skip the rest period, even though the cook time is short.
• Check the internal temperature in more than one spot, since thickness varies across the cut.
• Sear fat side down first to render extra fat and add flavor.
• Keep the indirect phase short. Over-extending it undoes the point of using a flat cut.

Flavor Variations

• Spicy harissa marinade: Harissa paste stirred into the base marinade for real heat and a North African edge.
• Greek lemon oregano: Lemon juice, oregano, and a touch of Dijon mustard. Pairs naturally with a Greek-style salad or tzatziki.
• Rosemary garlic butter finish: Baste with melted garlic butter and fresh rosemary in the final few minutes on the grill, instead of changing the marinade itself.
• Smoky paprika and cumin rub: Smoked paprika, cumin, and a touch of brown sugar in place of the herbs, for a deeper, smokier crust.
• Cuban mojo marinade: Orange juice, lime juice, garlic, and cumin. The citrus does the same tenderizing work as lemon juice in the base recipe, with a different flavor profile.
• Pomegranate molasses glaze: Brush on a mix of pomegranate molasses and olive oil in the last few minutes for a tangy-sweet, deeply colored finish.

What to Serve with Butterflied Leg of Lamb

• Sauces and toppings: Chimichurri is a more herbaceous sauce. Compared to yogurt sauce, it gives this cut a more intense flavor. If you’ve made the Greek lemon oregano variation above, plain tzatziki will pair well with it. And if you’re looking for something bolder, the intense flavor of our harissa vinaigrette will perfectly balance this rich taste. Another option is to make a pan sauce from the reserved marinade drippings. This cut releases plenty of flavorful juice when seared quickly.
• Potato and grain sides: To make use of the leftover marinade drippings, couscous or orzo salad would be great. For a side dish instead of a heavy gratin, garlic smashed potatoes work better, since this cut is light and perfect for a weeknight. And for a richer flavor, you can top either with our lemon herb tahini.
• Grilled vegetables: You can also grill eggplant, red onion slices, and cherry tomato skewers at the same time as the lamb.
• Fresh salads: A chopped fennel and orange salad pairs even better with the rich flavor of lamb. Our Greek-style salad with Crazy Feta and the Greek cucumber-tomato salad with garlic dressing are also great options. They offer familiar flavors.

Storage and Reheating Tips

Store Leftover Butterflied Leg of Lamb

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze sliced portions in a zip-top bag for up to 3 months.
• Repurpose it: Leftover slices work well in sandwiches, wraps, or tossed into a salad.

Reheat Butterflied Leg of Lamb Without Drying It Out

• Avoid the microwave: It heats unevenly and dries out a thin cut like this faster than a thicker roast.
• Oven: Reheat at 300°F, covered with foil, until warmed through.
• Stovetop: Warm slices in a pan with a splash of broth to keep them moist.

Common Mistakes to Avoid

• Grilling straight from the fridge without letting the lamb come to room temperature.
• Skipping the thermometer and guessing based on time alone.
• Extending the indirect phase too long, which overcooks a cut this thin.
• Slicing with the grain instead of against it.
• Marinating longer than 12 hours, which can soften the texture too much.

Nutrition Information

(Per Serving, Serves 6)

Nutrition values are estimated using USDA FoodData Central data for roasted leg of lamb, plus the marinade and seasoning ingredients in this recipe. Actual values vary by cut size and how much marinade is retained. This is a general guide, not professional nutritional advice.

Health Benefits of Butterflied Leg of Lamb

leg of lamb butterflied is a good source of protein. Each 3-ounce serving contains about 22 grams, which helps with muscle repair and keeps you full for longer after eating. It’s also rich in vitamin B12, supporting red blood cell production and proper nerve function. Just one serving provides nearly the entire day’s requirement.

Lamb contains a good amount of zinc, which helps boost the immune system and heal wounds. It also contains iron, more easily absorbed by the body than plant-based iron, helping maintain energy levels. This meat also contains a good amount of selenium, a mineral antioxidant necessary for proper thyroid function.

Butterflied Leg of Lamb: Easy Grilled Recipe

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

625

kcal

Marinating Time

4

hours 

Rest Time

15

minutes

Total time

5

hours 

5

minutes

A fast, juicy butterflied leg of lamb with a garlic herb marinade and a deep seared crust, grilled using a quick sear and short indirect finish for even results in under an hour of grill time.

Ingredients

For the Butterflied Leg of Lamb

• 1 butterflied leg of lamb (3 to 5 lbs)

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper
  
  Garlic Herb Marinade

• 6 garlic cloves, minced

• 3 tablespoons fresh rosemary, chopped

• 2 tablespoons fresh thyme, chopped

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

Directions

• Take the lamb out of the fridge 30 minutes before grilling. A cold center cooks unevenly against a hot surface.
• Lift the lamb out of the marinade and let excess liquid drip off. Discard the used marinade, since it’s been in contact with raw meat.
• Use paper towels to dry the surface. A dry surface sears better and browns faster.
• Set up one hot zone for searing and one cooler zone for finishing on your grill.
• Preheat the grill to medium-high, around 400°F to 450°F.
• Place the lamb over direct heat, fat side down first. Sear for 4 to 5 minutes per side, until you get a deep brown crust.
• Move the lamb to the cooler zone for just 5 to 10 minutes, only long enough for the thick sections to catch up.
• Insert a thermometer into the thickest part of the lamb. Pull it at 130°F for medium-rare, or 140°F for medium.
• Move the lamb to a cutting board. Tent it loosely with foil. Rest for 10 to 15 minutes.
• Slice thin, cutting across the muscle fibers. Check the grain in each section as you carve, since it runs in a few different directions across this cut.

Notes

• Ask your butcher to trim the lamb to an even thickness before you buy it. If one end is noticeably thicker, fold it under itself and secure it with a skewer before grilling.
• Marinate for at least 2 hours, up to 12 hours. Longer than that can start to soften the texture too much, since the flat shape lets the marinade’s acid reach deeper into the meat faster than it would on a whole leg.
• The indirect finish in step 7 should stay short. Extending it defeats the purpose of using a flat cut in the first place.
• Store leftovers in an airtight container for up to 4 days, or freeze sliced portions for up to 3 months.
• Nutrition values are estimated using USDA data for roasted leg of lamb, plus the marinade and seasoning ingredients in this recipe. Actual values vary by cut size and how much marinade is retained.

FAQs

How Do You Cook a Butterflied Leg of Lamb?

Marinate the lamb, then sear it over direct heat for a few minutes per side. Finish it briefly over indirect heat until it hits your target temperature. Rest it for 10 to 15 minutes before slicing against the grain.

How Long Does It Take to Grill a Butterflied Leg of Lamb?

A 3 to 5 pound butterflied leg takes 25 to 45 minutes total grill time for medium-rare. Always confirm doneness with a thermometer, since thickness varies across the cut.

What Temperature Should Butterflied Leg of Lamb Be?

Pull it at 130°F to 135°F for medium-rare, or 140°F to 145°F for medium. The USDA’s minimum safe temperature for lamb is 145°F, followed by a 3-minute rest.

Can I Cook a Butterflied Leg of Lamb on a Gas Grill?

Yes. Set up one hot zone and one cooler zone, sear the lamb over the hot side, then move it to the cooler side for a short finish. Gas grills hold steady heat, which suits this cut well.

Can I Cook a Butterflied Leg of Lamb on a Charcoal Grill?

Yes. Bank the coals to one side, sear over direct heat, then move the lamb to the cooler side to finish. Charcoal adds a smokier flavor but needs closer attention to temperature.

Can I Roast a Butterflied Leg of Lamb Instead of Grilling It?

Yes, a butterflied leg roasts well in a hot oven, usually around 425°F. It won’t pick up the same char and smoke flavor as grilling, but the flat shape still cooks fast and evenly in the oven.

How Long Should I Marinate a Butterflied Leg of Lamb?

Marinate for at least 2 hours for real flavor, up to 12 hours for the best result. Avoid marinating longer than 12 hours, since the flat shape lets acid reach deeper into the meat faster than it would on a whole leg.

Should I Rest Butterflied Leg of Lamb Before Slicing?

Yes. Rest it for 10 to 15 minutes after grilling. This lets the juices settle back into the meat instead of running out onto the board.

Final Thoughts

Butterflied Leg of Lamb lets you get full-roast flavor in less time. First sear it over high heat, then cook it briefly. And don’t guess, always use a thermometer. Thanks to its flat shape, the quickly grilled lamb can be served at the table fast. Try it at your next backyard barbecue. Let us know how it turns out in the comments!

And if you want to try the other cuts, check out our Grilled Leg of Lamb and Grilled Boneless Leg of Lamb guides.