Grilled Leg of Lamb

Moroccan-Style Grilled Butterflied Leg of Lamb

Have your butcher butterfly the leg of lamb for you, then marinate for 2 hours or overnight.

Grill lamb leg over hot coals, serve on a bed of mint leaves, and enjoy this delicious Moroccan lamb recipe!

For this leg of lamb recipe you will need:

1 leg of lamb, about 7 pounds, butterflied (i.e. boned so that it lies flat)

1/2 cup extra-virgin olive oil

1 tablespoon EACH ground ginger, coriander, cumin, Hungarian paprika

3 cloves garlic, minced

Coarse sea salt and freshly ground pepper to taste

3 cups fresh mint leaves, left whole but with stalks removed.


At least two hours before cooking the butterflied leg of lamb, wipe it dry with paper towels and remove as much fat as possible.

In a small bowl combine olive oil, ginger, coriander, cumin, paprika and garlic.

Spread mixture evenly over lamb. Wrap it in foil and let it marinate in the refrigerator.

Bring lamb to room temperature before cooking it.

Preheat grill or coals until they are very hot.

Season the lamb with salt and pepper and put on rack to cook. Do not be alarmed if flames erupt, caused by lamb fat pouring off.

Cook the lamb for 7 to 8 minutes on each side. The meat should be done then if you like your lamb on the rare side.

If you like it more well done, cook it longer (about 12 minutes on each side). The lamb should be browned on the outside but remain pink in the middle. If you cook it too long, the meat will turn out gray and dry.

Let the lamb rest for five minutes, then cut it in thin slices with a sharp knife.

Spread mint leaves over a serving platter and arrange the slices of grilled lamb on top.

This recipe for leg of lamb serves 8 to 10.

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