The Greek Butterflied Lamb Leg is a dish that brings the spirit of the Mediterranean right to your table. With bold flavors of lemon, garlic, and oregano, each bite delivers an aromatic, juicy experience that’s both rustic and refined. The butterflied cut allows the marinade to seep deep into the meat, infusing it with intense flavor while ensuring an even cook.
Whether you’re firing up the grill on a summer evening or roasting indoors for a cozy family meal, this dish is a crowd-pleaser. Serve it with a fresh Greek salad, warm flatbreads, and a side of cool tzatziki for the ultimate feast. Ideal for gatherings, yet simple enough for weeknight indulgence, this lamb recipe is your new go-to for delicious, unforgettable dining.
Full Recipe:
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1.5 – 1.8kg / 3 – 3.6 lb butterflied (boneless) lamb leg
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1 tbsp dried oregano
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3 large garlic cloves, minced
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2 tsp salt
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1 tsp black pepper
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1/3 cup fresh lemon juice
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1 tbsp lemon zest (zest of 1 lemon)
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1/2 cup olive oil
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1 tbsp oil (for brushing grill or pan)
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Lemon wedges and oregano leaves for garnish (optional)
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Flatbreads or pita breads, for serving
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Tzatziki and Greek Salad, for serving
Directions:
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Combine oregano, garlic, salt, pepper, lemon juice, lemon zest, and olive oil in a large ziplock bag.
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Add the lamb, seal, and massage well to coat evenly. Marinate for 24 hours (minimum 3 hours).
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Remove lamb from fridge 1 hour before cooking.
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For BBQ: Preheat grill until hot. Brush grates with oil. Grill lamb, fat side down, for 12 minutes, then turn and grill for 8 more minutes, or until internal temperature reaches 135°F (57°C) for medium rare.
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For Stove + Oven: Preheat oven to 350°F (180°C). Cut lamb into 2-3 large pieces. Sear in oiled skillet on both sides for 2–3 minutes. Transfer to oven and roast 22–25 minutes, until internal temp reaches 135°F.
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Rest meat for 10 minutes. Internal temp will rise to 144°F (62°C).
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Slice and serve with Greek salad, flatbreads, and tzatziki.
Prep Time: 10 minutes / Cooking Time: 25 minutes / Total Time: 35 minutes (plus marinating time)
Kcal: 430 kcal per serving / Servings: 8 servings
The Charm of Greek Butterflied Lamb Leg
When it comes to Mediterranean cuisine, few dishes are as iconic and beloved as a well-marinated, tender piece of lamb. Among the various cuts and preparations, the Greek Butterflied Lamb Leg stands out for its bold flavor, succulent texture, and festive presentation. This dish represents everything that makes Greek food special: simple ingredients, fresh herbs, generous use of garlic and citrus, and a passion for meals that bring people together.
Butterflied lamb leg is essentially a leg of lamb that’s been deboned and flattened out. This method of preparation makes the lamb cook more evenly and quickly, and—most importantly—it allows all the wonderful marinade ingredients to fully penetrate every nook and cranny of the meat. What you get is a perfect fusion of flavor and tenderness that’s hard to beat.
Whether grilled over hot coals or roasted in the oven, this dish makes a stunning centerpiece for any dinner party, holiday meal, or weekend family feast.
What Makes Greek-Style Marinade So Special
At the heart of this recipe is the classic Greek marinade—a robust blend of olive oil, lemon juice, garlic, oregano, salt, and pepper. These are pantry staples in Greek cooking, and for good reason. When combined, they create a deeply aromatic, zesty, and herbaceous flavor that complements lamb beautifully.
Garlic adds an earthy depth; oregano contributes a slightly bitter, aromatic punch; and lemon juice brightens everything up while also helping to tenderize the meat. Olive oil ties it all together, giving the marinade richness and helping the flavors cling to the lamb.
Unlike other marinades that might require 48 hours to truly work their magic, this one is potent enough to make a difference in as little as 3 hours. However, the longer you marinate—ideally up to 24 hours—the more flavorful and tender your lamb will be.
Why Butterflied Lamb is a Game-Changer
One of the standout features of this dish is the butterflied cut. Removing the bone and flattening the meat does two things: it drastically cuts down the cooking time, and it ensures a more even cook throughout the leg. This technique also exposes more surface area to the marinade, allowing for maximum flavor absorption.
Additionally, the variation in thickness across the butterflied meat naturally creates different levels of doneness. The thinner areas will cook to medium or well done, while the thicker center remains blushing pink—perfect for a crowd with mixed preferences. You don’t need to worry about satisfying everyone at the table; this cut does it for you.
Butterflied lamb is also more grill-friendly. Unlike a traditional bone-in roast, which is difficult to manage on a BBQ, the flat cut allows for beautiful caramelization and grill marks. You can also easily sear it on a stovetop before finishing in the oven for a gorgeous crust and evenly cooked interior.
Versatility in Cooking Methods
One of the best things about this Greek Butterflied Lamb Leg is its versatility in preparation. It can be grilled outdoors for a smoky, charred finish that adds another layer of depth to the already flavorful marinade. This method is ideal for summer gatherings and outdoor feasts.
If grilling isn’t an option, the lamb can also be cooked using a combination of stovetop searing and oven roasting. Searing the lamb first helps develop a deep, golden crust that enhances both texture and appearance. Finishing it in the oven ensures that the interior reaches the perfect internal temperature without overcooking the outer layers.
Both methods yield mouth-watering results—you really can’t go wrong. Just make sure to let the meat rest after cooking, so the juices redistribute evenly. This short wait makes a big difference in the final texture and flavor.
Ideal Internal Temperatures for Perfect Lamb
Cooking lamb to the right internal temperature is key to achieving a tender, juicy result. For this recipe, medium-rare is the sweet spot, offering a balance of flavor, texture, and moisture. The meat should be pulled from the grill or oven at 135°F (57°C) and allowed to rest. During resting, the temperature will rise slightly, settling around 144°F (62°C), which is ideal for medium-rare.
If you prefer your lamb more or less done, you can adjust accordingly, but keep in mind that lamb is best enjoyed slightly pink in the center to retain its natural juiciness and richness.
What to Serve with Greek Butterflied Lamb
A dish this bold and hearty deserves equally vibrant sides. One of the best things about Greek cuisine is how effortlessly the components complement one another. Serve your butterflied lamb with a traditional Greek salad, loaded with tomatoes, cucumbers, red onion, olives, and a generous crumble of feta.
A scoop of creamy tzatziki on the side adds a cool contrast to the garlicky, citrusy lamb. It also doubles as a great condiment if you’re turning the lamb into wraps or sandwiches.
Don’t forget flatbreads or warm pita, which can be used to mop up all the savory juices or to build hearty lamb gyros. For more texture and color, try pairing the lamb with lemon rice, roasted vegetables, or a chickpea salad tossed with fresh herbs and citrus vinaigrette.
For a more elegant spread, a Mediterranean lentil salad or orzo salad with olives, cherry tomatoes, and parsley can add a pop of freshness that contrasts beautifully with the richness of the lamb.
Perfect for Entertaining
This dish was made for sharing. Whether you’re hosting a summer BBQ, celebrating Easter, or throwing an intimate dinner party, the Greek Butterflied Lamb Leg is guaranteed to impress. Its rustic appearance when served whole or sliced on a platter brings a festive feel to the table.
Best of all, the dish is very forgiving. Even if you’re not an experienced cook, the marinade and cooking methods are simple and approachable. Once the lamb hits the grill or oven, most of the work is done for you.
It’s also make-ahead friendly. You can marinate the lamb the night before, and simply cook it when you’re ready to serve. Any leftovers are perfect for wraps, salads, or reheated with rice and veggies the next day.
Cultural Significance and Mediterranean Traditions
Lamb has long been a centerpiece of Greek cuisine, especially during holidays and religious celebrations. Roasted lamb is traditionally served at Easter, symbolizing renewal and family unity. The butterflied method may be more modern and convenient, but the essence of the dish is timeless.
By embracing this recipe, you’re not just cooking a delicious meal—you’re tapping into a culinary tradition that has been passed down through generations. The ingredients are humble, the flavors are bold, and the philosophy is clear: cook with love and feed your people well.
Conclusion: A Must-Try Recipe for Every Home Cook
If you’re looking for a dish that’s flavorful, beautiful, and rewarding to prepare, the Greek Butterflied Lamb Leg checks every box. It’s a show-stopping main course that’s surprisingly simple to pull off, making it perfect for both weeknight dinners and special occasions.
With a bold marinade that deeply infuses the meat, a flexible cooking process, and endless pairing possibilities, this dish deserves a place in your regular rotation. It celebrates the best of Greek cooking—big flavor, fresh ingredients, and meals that bring people together.
Once you try it, it’s likely to become a signature favorite in your household, loved for its balance of richness and brightness, tenderness and char, simplicity and elegance.