A boneless (aka butterflied) leg of lamb is wonderful on the grill. When I take the lamb out of its packaging and unfold it, I often separate it into two pieces by cutting off the very thickest part of the meat. (You will notice the different sizes.) By separating the two, you can cook both to medium rare. Otherwise the thinner part will be medium to medium-well done by the time the thickest part reaches medium rare. (If you have folks who like well-done meat, that would be fine – you can grill the piece whole.)

By the way, I’m crazy about my new Thermapen One thermometer, which is very useful for grilling meat.

Susie Middleton

Perfect for Easter or Passover, this recipe features bold flavors in a thick marinade that almost forms a crust around the lamb as it cooks. The mint, garlic, ginger, orange and balsamic are great partners for each other and the lamb, and the result is so flavorful. A three-pound boneless leg of lamb will easily serve six people.

This recipe is a variation/evolution of one I wrote a few years ago which features rosemary and tapenade instead of the mint and ginger.

Serves 6


  • 6 or 7 garlic cloves, peeled
  • 7 thick slices fresh ginger
  • 1/2 cup packed mint leaves
  • 1/2 cup loosely packed parsley leaves
  • 1 teaspoon freshly grated orange zest
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons orange juice, freshly squeezed
  • 3 tablespoons balsamic vinegar
  • 1 boneless leg of lamb (about 3 pounds, untied if tied)


1. In the bowl of a food processor, combine the garlic, ginger, mint, parsley, orange zest, salt, cumin, and coriander. Process, scraping down sides as necessary, until the garlic and herbs are very finely chopped and the mixture is paste-like.

2. Stop and scrape down the sides, add the olive oil, orange juice, and balsamic vinegar, and process again until well-blended.

3. Unfold the lamb, separating it into two pieces if you like. Use a sharp knife to score, or make shallow cuts in the flesh, about every two inches.

4. Put the lamb in a large, shallow non-reactive bowl. Add the marinade and turn until coated well. Cover with plastic wrap and refrigerate for 4 hours or as long as overnight. Bring to room temperature before grilling.

5. Heat a gas grill by turning two burners to medium/medium-high and one to medium-low. (Or if your grill has only two burners, start out with both at medium-high.) Remove the lamb from the marinade but don’t scrape excess off. Put the lamb on the hottest parts of the grill and cook on one side until nicely seared, 3 to 6 minutes. Flip and do the same on the other side.

6. Move the lamb to the coolest part of the grill, and drop that burner from medium-low to low (or if working with only two burners, drop one down to very low.) Continue to cook, covered, for about 10 to 20 minutes more, depending on the thickness of the meat, flipping occasionally until an instant-read thermometer inserted into the thickest part of the meat reads 125 to 130 degrees for medium-rare. (If the outside of the lamb is getting too dark, turn the low burner off. The lamb will continue to cook from the circulating heat from the other burner.)

7. Transfer to a cutting board and let rest 10 to 15 minutes before slicing thinly and serving. Do not be tempted to slice too early – the resting period allows juices to redistribute throughout the meat.