Lamb Marinade & Barbecue

This marinade turns a butterflied leg of lamb into serious grilling territory. Olive oil, soy sauce, Worcestershire, lemon juice, red wine vinegar, dry mustard, and garlic create a bold, tangy bath that penetrates deep during an overnight soak.

The acid from three sources (lemon juice, red wine vinegar, and Worcestershire) tenderizes the lamb’s outer layers while the soy sauce and mustard build a savory, umami-rich crust on the grill. Butterflying the leg means it lays flat for even cooking and more surface area exposed to that hot grate.

Best served medium to medium-rare. Lamb this size with this much marinade flavor deserves a pink center. Overcooking dries it out and mutes the char-to-tender contrast that makes grilled lamb so satisfying.

Kitchen Tips

• Marinate overnight. A full 12-24 hours lets the acid and salt work into the thick parts of the butterflied leg. A quick soak won’t cut it with a piece this size.
• Baste while grilling. Use the reserved marinade as a basting liquid during the first half of cooking. Stop basting at least 5 minutes before pulling the lamb off the grill so the surface crisps.
• Let it rest 10-15 minutes after grilling. The juices redistribute and the internal temperature climbs a few more degrees. Slice against the grain for the most tender result.
• Hot grill, direct heat. Butterflied lamb cooks fast and benefits from a hard sear. Medium-high to high heat is what you want.

Variations

• Herb-forward: Add 2 tablespoons fresh rosemary and 1 tablespoon fresh thyme to the marinade for a more Mediterranean profile.
• Lamb shoulder: This marinade works equally well on a bone-in shoulder if you can’t find a butterflied leg. Grill time will be longer.
• Oven method: Roast at high heat on a sheet pan if grilling isn’t an option. Broil the last 3-4 minutes for char.