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Grilled Butterflied Leg of Lamb

Difficulty 3/5
Prep time 15 mins

Cook time 40 mins
Serves 8-12

Hardwood Hickory

Lamb seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.


1 Lemon, juiced and rinds reserved

1/4 cup Red Wine Vinegar

4 cloves Garlic, Minced

2 Tbsp fresh or 2 tsp dried Rosemary, Minced

2 tsp fresh, or 1 tsp dried Fresh Thyme, Minced

1 tsp Salt

1 tsp Black Pepper, Freshly Ground

1 cup Extra-Virgin Olive Oil

1 Onion, Sliced into Rings

1 (4-5 lbs) Leg of Lamb, Butterflied and Boneless


For the Marinade: Cut the lemon into quarters and remove the seeds. Squeeze lemon juice into a mixing bowl and reserve the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.

Remove any netting from the lamb. Put the lamb into a large resealable plastic bag.

Pour marinade into the bag, and add the onion and the reserved lemon rinds.

Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.

Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.

Arrange the lamb on the grill grate, fat-side down. Grill for 15 to 20 minutes per side or until the internal temperature reaches 135 degrees F for medium-rare.

Let lamb leg rest for 5 minutes before slicing. To serve, slice thinly across the grain. Enjoy!

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