Preparation Time : Marinate up to 24 hours
Cooking Time : 30 mins
Serves : 8 or more
Ingredients :
  • 3 to 4 1/2 Pound (1.5-2 kg) Leg of Lamb Boned, Butterflied and trimmed of most external fat


  • 1 cup White Wine Vinegar
  • 1 tablespoon Fresh Thyme
  • 1/2 tablespoon Fresh Rosemary
  • 1 tablespoon Fresh Oregano
  • 1/2 cup Freshly Chopped Mint
  • 2 Large Garlic Cloves, crushed
  • 1 generous teaspoon Freshly Ground Black Pepper
  • 1 cup Olive Oil
Directons :

Put all marinade ingredients, except the olive oil, into a blender to chop. Slowly drizzle in the oil to form a thick paste. Rub the mix over lamb leg and leave in plastic bag or well-covered dish to marinate in the refrigerator for up to 24 hours. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.