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

My mom loves to grill lamb. 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 recipes, 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:

For the basting sauce:


  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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