Barbecued Butterflied Lamb

Barbecued Butterflied Lamb

Marinating is the key for this full flavored, tender lamb dish!


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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 2 hrs
Extra Time: 4 hrs
(for marinating)

Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Imperial

  • 1.02 kg leg lamb, boned and butterflied, trimmed of fat
  • 6 cloves garlic, peeled and halved lengthwise
  • 6 sprigs rosemary
  • 2 tsp Worcestershire sauce
  • 1 white onion, peeled and finely chopped
  • 1/4 cup white wine
  • 1 lemon, juiced and the rind, grated
  • 1 Tbsp olive oil


Use the point of a knife to make slits in the fat side of the meat. Insert garlic and a small sprig of rosemary in each. Combine marinade ingredients in a large bowl. Add lamb. Cover and refrigerate for a few hours.

Remove the meat from the marinade. Cook in a covered barbecue for approximately 2 hours or until cooked through. Stand, covered for 10 minutes before carving. Boil leftover marinade for 5 minutes to serve with the meat.


Serve with roasted potatoes and steamed green vegetables, if desired.

Serving suggestions not included in nutritional analysis.


For year round enjoyment, can cook on an indoor grill.

Thanks to Fresh Finesse