Give this great grilled leg of lamb recipe a try at your next BBQ

This leg of lamb recipe is my mom's favorite.  She absolutely lovers to prepare grilled lamb for the family. I think she had different lamb recipes for just about every family occasion. 

The recipe below is for butter flied leg of lamb. The method of deboning and barbecuing it butterfly-style over a charcoal grill is one of our favorites, and is a staple at all of our family barbecues. As far as delicious grilled lamb recipes go, especially leg of lamb, this one is a winner.

When grilling lamb, the deboning/butterfly method allows the meat to cook through and makes the carving easier. The simple buttermilk marinade gives the meat a subtle flavor while tenderizing it at the same time, and makes a great alternative to barbecued beef.

Why not try butterflied leg of lamb at your next barbecue?

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Ready to try my barbecued boneless leg of lamb recipe?

Serves 6-8


For the lamb:

  • 1 leg of lamb, deboned and opened butterfly style 
  • 1/2 cup buttermilk
  • 2 teaspoons sea salt
  • 1/2 teaspoon black pepper

For the basting sauce:

  • 4 ounces butter
  • 3 cloves garlic, finely diced or minced
  • 1/2 teaspoon sugar
  • 1/2 cup freshly squeezed lemon juice
  • 2 tablespoons rosemary leaves (optional)
  • 2 tablespoons mint leaves, shredded (optional)


  1. Place the meat in a casserole dish and cover with the buttermilk. Turn a few times to ensure it is completely coated
  2. Cover and leave to marinate for 24 hours in the refrigerator
  3. The next day, remove from the marinade and pat dry with a paper towel.
  4. Prepare and mix the basting sauce ingredients
  5. Rub the meat with the salt and pepper, and place on the grill over moderate heat. 
  6. Grill for about 15 minutes on one side, until browned.
  7. Flip, baste the cooked side with the basting sauce. When the other side is nicely browned, flip and baste as well. 
  8. Continue flipping/basting until down. Do not overcook - the meat will be best when pink and juicy inside.
  9. Cooking time 1 - 11/4 hours, but will vary depending on the thickness of the meat and the heat intensity of your grill.
  10. Great served with new baby potato salad, or baked potatoes. 

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