Lemon Herb Rubbed Butterflied Leg of Lamb with Bread Salad
Lemon Herb Rubbed Butterflied Leg of Lamb with Bread Salad
Lemon Herb Rubbed Butterflied Leg of Lamb with Bread Salad

Lemon-Herb Rubbed Butterflied Leg of Lamb with Bread Salad


December 10, 2015

This lamb recipe combines the flavors of fresh herbs and and ripe tomatoes and basil with the crunchiness of crusty bread.

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 8 Servings


3 tbsp fresh lemon zest

2 tbsp finely chopped fresh oregano

2 tbsp minced garlic

1/2 cup extra-virgin olive oil

3-4 lbs butterflied leg of American Lamb

2 heads romaine lettuce

16 slices crusty bread (about 1/2-inch thick)

3/4 cup prepared light vinaigrette

8 small heirloom or vine-ripe tomatoes, cut into 1/2-inch thick slices

24 fresh basil leaves

dash Salt and pepper


1In a small bowl, combine the lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove the fat cap from the lamb leg; press the herb mixture onto both sides of leg.

2Grill the lamb leg over medium direct heat, covered, for 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Loosely cover and let the meat rest for 5 to 10 minutes.

3Remove the outer leaves of lettuce and trim the stems; slice each one lengthwise into quarters. Brush both sides of each bread slice with remaining olive oil. Grill lettuce quarters and bread slices over direct heat for 1 to 2 minutes.

4Carve the lamb leg across the grain. Drizzle about 5 tablespoons vinaigrette over bread slices. For each salad, layer 2 slices bread, 1 quarter of romaine, 2 to 3 slices tomato, 3 basil leaves, and 2 to 3 slices of lamb. Season each salad with salt and pepper to taste and drizzle with additional 1 tablespoon vinaigrette

Recipe and image provided by the American Lamb Board


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