Bobby Flay Grilled Boneless Leg of Lamb
This dish features a butterflied, boneless leg of lamb marinated in olive oil, garlic, lemon juice, fresh herbs, and spices. It’s grilled over medium-high heat until charred on the outside and juicy pink on the inside, then rested and sliced thin for serving.
- Prep Time: 10
- Marinating Time: 240
- Cook Time: 20
- Total Time: 4 hours 30 minutes
- Yield: 6
- Category: Main Course
- Method: Grilling
Ingredients
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Boneless leg of lamb (butterflied) – 4–5 lbs
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Olive oil – ¼ cup
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Fresh garlic (minced) – 4 cloves
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Fresh rosemary (chopped) – 2 tablespoons
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Fresh thyme (chopped) – 1 tablespoon
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Fresh lemon juice – 2 tablespoons
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Smoked paprika – 1 teaspoon
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Kosher salt – 1½ teaspoons
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Freshly ground black pepper – 1 teaspoon
Instructions
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Trim and butterfly lamb – Remove any silver skin and excess fat; flatten the lamb to even thickness.
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Mix the marinade – In a bowl, combine olive oil, garlic, rosemary, thyme, lemon juice, paprika, salt, and pepper.
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Marinate the lamb – Rub the mixture all over the lamb, then cover and refrigerate for 4–8 hours.
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Preheat the grill – Heat to medium-high, and oil the grates to prevent sticking.
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Grill the lamb – Place the lamb fat-side down and sear for 5–6 minutes. Flip and continue cooking another 10–15 minutes, turning occasionally.
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Check internal temperature – For medium-rare, aim for 130–135°F (54–57°C).
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Rest the meat – Let the lamb rest for 10–15 minutes before slicing.
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Slice and serve – Cut thin slices across the grain and serve with your favorite sides.