Tag: grilling lamb

Grilled Butterflied Leg of Lamb

Grilled Butterflied Leg of Lamb

Make a grilled butterflied leg of lamb as the perfect  summer get-to-together meal! Use any rub or marinade to flavor and let sit at least four hours or overnight. I checked my pantry to look for marinades that got pushed to the back and were forgotten. I found a Stonewall Kitchen pineapple ginger sauce that was perfect. It’s always nice to have some on hand – we don’t always feel like making everything from scratch!

If the lamb is large and unwieldy, use the natural lines of the meat to help you cut it into parts. Each piece has a different thickness and needs different cooking times. Separating the leg also has the advantage of cooking pieces to different internal temperatures. Satisfy your family and guests with slices that are medium rare, medium and well done.

Start with direct heat to sear the outside. Once you have a nicely browned and crispy outside, move to the indirect heat. Close the cover and continue cooking at about 300 degrees F. Optimal internal temperature is 135 degrees F for medium rare.

Serve this delicious lamb with our summer vegetable medley. A combination of eggplant, zucchini, baby bell peppers and cherry tomatoes. A little shredded cheese, such as mozzarella or feta complete the dish.

Watch the Butterflied Leg of Lamb Video Here.

Greek-Style Lamb Burgers

What’s better on a beautiful summer evening than burgers, grilled corn, and a mélange of roasted eggplant, zucchini, red bell peppers, red onions and cherry tomatoes tossed with cubes of fresh mozzarella and basil leaves. I’m making a Greek-style Lamb Burgers to celebrate EJL’s 62nd birthday!


Chocolate Cream Pie!



Greek-Style Lamb Burgers

Greek-style Lamb Burgers with Kalamata olives, pine nuts, feta cheese, fresh herbs and garlic. In lieu of a bun, serve on grilled eggplant spread with humus!

  • Author: Trish Lobenfeld
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 8 burgers 1x
  • Category: Lamb
  • Method: Grilling


2 pounds ground lamb
1 cup finely chopped fresh herbs (parsley, oregano, thyme and/or mint)
1/2 cup pitted Kalamata olives, finely chopped
1/2 cup toasted pine nuts
2 garlic cloves, minced
zested peel of one lemon
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cinnamon
4 ounces goat cheese, crumbled


Place the lamb, herbs, olives, pine nuts, garlic, lemon zest, salt, pepper and nutmeg in a large mixing bowl. Use your hands to combine all the ingredients.

Press the lamb mixture around the bottom of the bowl to make a roughly 1-inch thick layer and scatter the crumbled goat across the top. Gently fold a few times to incorporate the cheese.

Take 1/8 of the mixture and form a patty. Set on a tray and repeat until you have 8 burgers.

Refrigerate until 30 minutes before cooking; pan fry, broil or grill.