Go Back
roasted butterflied lamb leg
Print Recipe
No ratings yet

Greek Butterflied Leg of Lamb

When it comes to enduring the tender meat of lamb, the Greeks prefer slow-cooked lamb along with lots of garlic and Kleftiko wine.
But, this grilled Greek Butterflied Leg of Lamb also has the same Greek deliciousness to offer. Try out the delicious and mouth-watering Greek way; you would require the following ingredients:


  • Garlic 
  • Lemon
  • Oregano
  • Butterflied leg of lamb 
  • Olive 


  • Remove the fat. However, removing too much fat will reduce the taste, but lots of fat can also hinder taste; a thick layer of fat will eventually affect your health, but keeping some fat will also add to the taste. So be cautious while doing this step. Also, be careful while buying the quantity. If you are planning on a big dinner with all of your family, then a 2.2 kg will fit your necessity, but if you are a small party of four, then a kg might suffice for all of you.
  • Marinate!!! Mix all the marinade ingredients in a ziplock that will be garlic, lemon, and oregano. Mix them well. After mixing all these ingredients well, allow the butterflied leg of lamb into the zip lock and massage it well. After ensuring that you have massaged the ingredients well, leave it to marinate so that the lamb absorbs all the taste. However, the more you marinate, the juicier your lamb will be, but if you are in haste and have a party to attend, then 3 hours would be satisfactory.
  • Now comes the cooking part. After ensuring that all the ingredients are well absorbed and into the lamb’s body, you are all ready to put it in a barbecue and heat it for about 20 minutes. Also, if you are a fan of oven cooking, then advice for you is; first put it on the stove and then in the oven so that you don’t end up overcooking it.
  • Make sure you take it off your stove when it reaches the temperature of 57° C or 135 F, known as pull-off temperature. Also, you should not serve it as soon as you take it out. Let it rest till it reaches a temperature of 62°C or 144 F, which is the internal temperature after resting, which happens due to the residual heat present.