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Butterflied Leg of Lamb

This Easter or Passover, highlight the occasion with a special recipe for a Butterflied Leg of Lamb from Weber. Juicy, succulent, and full of flavor. A butterflied leg of lamb is split down the center, which allows it to cook quickly and evenly on the grill. This recipe is sure to be a crowd pleaser and a sensational Sunday supper.

Butterflied Leg of Lamb



  • ¼ cup extra-virgin olive oil
  • fresh rosemary leaves - 1 tablespoon finely chopped
  • minced garlic - 1 tablespoon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 butterflied boneless leg of lamb, 3 to 4 pounds, trimmed of nearly all fat, cut into 3 or 4 sections


  • 2 zucchini, trimmed and halved lengthwise
  • 1 small red onion, cut into ½-inch slices
  • Extra-virgin olive oil
  • ½ pound ripe cherry tomatoes, halved vertically
  • coarsely chopped kalamata olives - 2 tablespoons
  • 2 tablespoons finely chopped oil-packed sun-dried tomato halves, drained
  • finely chopped fresh mint leaves - 2 tablespoons


  • 6 tablespoons extra-virgin olive oil
  • fresh lemon juice - 2 tablespoons
  • finely chopped fresh Italian parsley leaves - 2 tablespoons
  • 2 tablespoons water
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  1. In a small bowl whisk the marinade ingredients. Place the lamb in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 12 hours, turning occasionally.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Lightly brush the zucchini and onion with the oil. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed as much as possible, until barely tender, 5 to 7 minutes, turning once. When cool enough to handle, cut the zucchini on the bias into ½-inch slices and chop the onion. In a medium bowl combine the zucchini and onion with the cherry tomatoes, olives, sun-dried tomatoes, and mint.
  4. In a medium bowl whisk the dressing ingredients. Taste and adjust the seasoning if necessary. Spoon 3 tablespoons of the dressing over the salad. Toss to coat evenly.
  5. Grill the lamb pieces over direct medium heat, with the lid closed as much as possible, until cooked to your cooked to your desired doneness, turning once. Pieces more than 2 inches thick will take 20 to 30 minutes to reach medium-rare doneness (145°F), and 1- to 2-inch-thick pieces will take 15 to 20 minutes. Allow the lamb to rest for about 5 minutes before carving. Cut the lamb across the grain into thin diagonal slices. Spoon the reserved dressing onto the meat. Serve hot with the salad.

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Recipe Courtesy of Weber