Grilled Butterflied Leg of Lamb with Garlic and Rosemary

Serving Size: 8


With sharp knife, make several incisions into skin of lamb and push 1 or 2 slivers of garlic into each. Squeeze lemon juice over all and sprinkle with chopped rosemary. Rub well with olive oil, pushing rosemary into incisions; season to taste with salt and pepper. Place in large plastic bag or nonreactive container and cover loosely. Let stand in refrigerator for 6 to 8 hours.

To serve, grill over medium hot coals for 40 to 50 minutes, turning once, until medium rare (145°F) to medium (160°F). Cover lightly with foil and allow to stand for 10 to 15 minutes before slicing.


  • 4-pound California leg of lamb, butterflied
  • Juice from 1/2 lemon
  • 2 to 3 cloves of garlic, sliced
  • 1/3 cup roughly chopped fresh rosemary
  • 1/4 cup olive oil
  • Salt and fresh ground black pepper