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This delicious lamb is marinated overnight and is filled with flavor.
Serves: 8
  • Leg of Lamb, Boned, Butterflied & Fatty Layer Removed
  • 2 Tablespoons Ground Rosemary
  • 2 Tablespoons Ground Thyme
  • 2 Tablespoons Dried Oregano
  • 1 Teaspoon Cayenne Pepper
  • 1 Teaspoon Ground Black Pepper
  • 1 Head Fresh Garlic, Peeled
  • 3 Tablespoons Dijon Mustard
  • ⅓ Cup Extra Virgin Olive Oil
  1. Bone and butterfly the leg of lamb.
  2. Remove also the layer of connective tissue called "silverskin".
  3. Remove all but a very small amount of the outer fatty layer on the lamb.
  4. Place all of the remaining ingredients in a blender or food processor.
  5. Blend or process the mixture until it forms a thick paste.
  6. Use a rubber spatula to occasionally scrape down the mixture as it processes.
  7. Slather the herbed paste mixture all over the leg of lamb, top and bottom.
  8. Place in an airtight container and and refrigerate for 1 to 2 days.
  9. When ready to cook, remove the lamb from the refrigerator to take the chill off before cooking.
  10. BBQ on high heat for about 12 minutes.
  11. Turn the meat over and continue to BBQ until a thermometer in the thickest part of the meat registers 160 degrees F.
  12. Let it rest for 15 minutes before slicing.
Do not substitute fresh herbs. For this recipe you need the concentrated flavor of dried herbs. It is a good idea to ask your butcher to bone and butterfly the meat, removing the layer of fat and silverskin as well.
Recipe by After Orange County at