Butterflied Leg of Lamb with Dill Marinade

Serve Butterflied Leg of Lamb with steamed, fresh asparagus spears and baby potatoes.

Butterflied Leg of Lamb


  • 1/4 cup olive oil
  • 1/4 cup water
  • 6 tablespoons white wine tarragon vinegar
  • 3 tablespoons capers, chopped
  • 3 tablespoons finely chopped onion
  • 3 tablespoons finely chopped pimiento
  • 2 tablespoons finely chopped fresh parsley
  • 4 teaspoons dried dill weed
  • 1 teaspoon coarse salt
  • 1 teaspoon pepper
  • 4-6 pound American Lamb leg, boned and butterflied


  1. In medium bowl, blend olive oil, water, vinegar, capers, onion, pimento, parsley, dill weed, salt and pepper; set aside.
  2. In 13 x 9-inch non-metallic dish, place lamb and pour over marinade. Cover and refrigerate, marinating for 4 to 6 hours.
  3. To Broil: Broil lamb 5 to 6 inches from heat for 35 to 45 minutes or to desired degree of doneness. Turn leg once during broiling time.
  4. To Grill: Cook over medium-hot coals. Grill lamb 6 inches from coals for 40 to 50 minutes or to desired degree of doneness. Turn leg once during grilling time.
  5. Check meat internal temperature: 145 degrees F for medium-rare, 160 degrees F for medium or 170 degrees F for well.
  6. When meat is done, cover and let stand for 10 minutes before slicing. Internal temperature will rise about 10 degrees F.

Servings: 8 | Prep: 15 min
Cook: 45 min | Marinate: 4 hr

Nutritional information: Calories: 304; Total Fat: 15g; Total Carbs: 1g; Fiber: 1g; Protein: 39g; Sodium: 411mg

Recipe and photo used with permission from: American Lamb Board

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