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5 from 2 votes

BBQ Marinated Butterflied Leg of Lamb

This butterflied leg of lamb cooks quickly on the BBQ or a griddle pan and is succulent and delicious. Serve sliced thinly with a big green salad.
Prep Time2 hrs
Cook Time40 mins
Total Time2 hrs 40 mins
Course: BBQ
Cuisine: Continental
Keyword: BBQ lamb, Butterflied leg of lamb
Servings: 3 -4 servings
Calories: 70kcal
Author: Lucy Parissi | Supergolden Bakes


  • 900 g | 2lb boneless leg of lamb butterflied

For the marinade

  • 200 ml | 7fl oz red wine
  • 3 tbsp orange marmalade
  • 2 tbsp red wine vinegar
  • 1 red onion very finely chopped
  • 3 garlic cloves mince
  • 1 tsp fresh rosemary leaves very finely chopped
  • sea salt and freshly ground pepper


  • Put the lamb and marinade in a ceramic dish, cover with foil and chill for at least a couple of hours or overnight.
  • Pat the lamb dry with some kitchen towel and reserve the marinade. Place fat side down your barbecue and cook over medium heat for 10 minutes.
  • Turn over and brush with the marinade. Cook for another 10 minutes.
  • Once again, turn the lamb over and brush with the marinade. Cook for a total of 40 minutes, basting with the marinade as you go.
  • Remove from the heat and leave to rest for 10 minutes. Carve the lamb into slices and serve with chilli jam, sriracha or hot pepper jelly and a big green salad.


<b>To cook on the stovetop</b> Heat a large griddle pan and brush with vegetable oil. Keep the heat medium-high and cook as instructed above, brushing the griddle pan with a little oil if it becomes very sticky. Cooking the lamb in this way can get quite smoky so open a window if you can... or risk the fire alarm going off!


Calories: 70kcal | Carbohydrates: 17g | Sodium: 14mg | Potassium: 65mg | Sugar: 13g | Vitamin C: 4.6mg | Calcium: 21mg | Iron: 0.1mg