Grilled Butterflied Leg of Lamb Recipe with Garlic and Rosemary

Serving Size: 8

Grilled Rack of Lamb


With a sharp knife, make a number of incisions into the skin of the lamb and push 1-2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large ziplock bag or loosely covered in a non-metal container and leaving to marinate for at least an hour, or overnight if possible.

To grill, cook over medium-hot coals for 20-25 minutes on each side. Remove and let lamb rest, covered loosely with an aluminum foil tent, for about 10 minutes. Then slice and serve.


  • 1 California leg of lamb, approx. 4.5-6 lb, butterflied
  • Half of a lemon
  • 2 to 3 cloves of garlic, sliced
  • Large handful of roughly chopped fresh rosemary
  • 4 tablespoons of olive oil
  • Salt and fresh ground black pepper

garlic, grilled, leg of lamb, rosemary