Grilled Butterflied Leg of Lamb

A butterflied leg of lamb opens flat like a thick steak, which means it grills in 30 minutes instead of the hours a whole roast demands. This recipe marinates the lamb in olive oil, fresh lemon juice, tomato paste, garlic, rosemary, marjoram, oregano, and savory, creating a Mediterranean-herb crust that chars beautifully over the coals.

The tomato paste in the marinade is a smart move. It adds a concentrated savory depth and helps the marinade cling to the meat instead of running off. Whisked together with olive oil and lemon juice, it forms an emulsion that coats every surface evenly.

Marinate for at least two hours at room temperature or overnight in the fridge. Check it periodically and turn the meat to make sure all sides stay coated. Fifteen minutes per side on the grill, brushing with the reserved marinade as it cooks, then slice thin against the grain and serve hot with the heated remaining marinade as a sauce.

Pro Tips

• Butterflying creates uneven thickness, which actually works in your favor. Thinner sections cook well-done while thicker areas stay medium-rare, giving everyone their preferred doneness from one piece of meat.
• Grill about 8 inches from the flame. Too close and the marinade burns before the interior cooks. Distance gives you control.
• Slice thin against the grain. Lamb leg has strong muscle fibers. Thin slices across the grain keep it tender.

Variations

• Broiler method: The recipe notes you can broil inside at 8 inches from the flame for the same timing when grilling isn’t an option.
• Yogurt marinade: Replace the olive oil and tomato paste with plain Greek yogurt for a more Middle Eastern-style preparation.
• Leftover sandwiches: The recipe notes this makes great sandwiches. Layer thin slices on crusty bread with arugula and a smear of the heated marinade.