Grilled Leg of Lamb With Garlic and Lemon

No one needs to know how little time you spent actually cooking this grilled leg of lamb recipe. If your grocer only has bone-in leg of lamb, ask the butcher to butterfly it for you—or grab it and butterfly it yourself: A leg of lamb consists of two large sections with a few different muscles. Butterflying makes it a level grilling field; the meat will cook evenly but still be thick enough to get a good sear without overcooking. Pick either section and on the inner, rougher side (where the bone has been removed), cut horizontally into the muscle and open it as you would a book. Once you’ve laid that side of the leg flat, tackle the other in the same way.

The lamb can be prepped and dropped into the zesty Greek-inspired marinade up to 24 hours before you plan to cook it. Customize the mix by swapping the oregano for dried mint. Add a tablespoon of chopped fresh rosemary straight from your summer garden, or the grated lemon zest before you squeeze out its juice. To help the butterflied leg of lamb cook uniformly (and make it easier to turn on the grill), secure it by running three or four long metal skewers crosswise through the lamb.

If you’re using a gas or charcoal grill, keep close watch after the initial sear. You may need to rotate the lamb off high heat and toward the cooler side of the grill, using indirect heat to prevent overcooking and avoid flare-ups. Use an instant-read thermometer to guarantee it’s perfectly juicy, then take it off the grates and let the cooked lamb rest for a full 20 minutes before slicing. Serve with Greek-style lemon potatoes and a green salad, plus lightly chilled red wine or verjus. Store leftovers in an airtight container in the fridge for up to four days.

Note: If you aren’t able to grill outdoors, lamb can be cooked in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, 12–14 minutes per side.