Recipes & Tips

Grilled Grass-fed Leg of Lamb Recipe

  • Servings: 6-8
  • Prep Time: 12 hours 20 minutes
  • Cook Time: 20 minutes

Plays Well With Butter created this stunning recipe for grilled New Zealand grass-fed lamb. A butterflied grass-fed leg of lamb is marinated with loads of lemon, garlic, and aromatic herbs and then grilled to perfection.  

Note: Grill time will vary based on the thickness of the lamb. For medium-rare on a 2-inch-thick butterflied leg of lamb, we recommend grilling 6-7 minutes per side, until an instant read thermometer inserted in the lamb registers an internal temperature of 115-120 F. 


  • 2 - 2 1/2 lb. New Zealand grass-fed boneless leg of lamb, butterflied to 2-inch thickness (Tip: Look for the Taste Pure Nature logo)
  • 1/3 cup olive oil
  • 2 lemons, zested and juiced
  • 8-10 garlic cloves, finely chopped or grated
  • 4 sprigs fresh rosemary, finely chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons crushed red pepper flakes (optional)
  • 2 teaspoons Kosher salt
  • 2 teaspoons ground black pepper

To Serve:

  • Pita
  • Hummus
  • Tzatziki
  • Pickled red onions
  • Artichoke hearts
  • Roasted tomatoes
  • Pickled peppers
  • Cucumbers, sliced
  • Side salad


For the Lamb:

  • 1. Trim excess fat from the surface of the lamb, as needed.
  • 2. Place lamb in an airtight container and top with olive oil, lemon zest and juice, garlic, rosemary, dried oregano, kosher salt, black pepper, and crushed red pepper flakes (if desired).
  • 3. Using clean hands, rub the herbs and spices into the lamb. Cover and marinate in the refrigerator for at least 12 hours or up to 2 days.
  • 4. About 30 minutes prior to grilling, pull lamb out of the refrigerator and let it come to room temperature. Preheat grill to medium-high heat or 450-500⁰ F.
  • 5. Place lamb on the grill grates, directly over heat. Close the grill lid and grill 6-12 minutes per side, based on your desired doneness level.
  • 6. Transfer grilled lamb to a plate and let rest for 10 minutes.

To Serve:

  • 7. Thinly slice lamb against the grain and serve with fresh pita, hummus or tzatziki, and desired fixings, such as pickled onions and peppers, artichoke hearts, roasted tomatoes, cucumbers, and a leafy green salad.
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