Barbecued Butterflied Leg of Lamb Barbecued Butterflied Leg of Lamb

Author: Canadian Living

This recipe has been adapted from a favourite Armenian recipe from the mother of Andrew Chase, our associate food editor. In fact, it was his childhood birthday-dinner request, served with rice pilaf and green beans cooked in an oregano-and-garlic tomato sauce.

  • Portion size 10 servings



In large bowl, combine parsley, lemon rind and juice, oil, garlic, marjoram, caraway seeds, salt and pepper; set aside.

Trim fat from lamb. Cut slits all over lamb; insert bacon piece in each. Add to marinade, turning to coat. Cover and refrigerate, turning occasionally, for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Place lamb on greased grill over medium-high heat; close lid and cook, turning once, for 20 to 30 minutes or until meat thermometer registers 140°F (60°C) for rare or until desired doneness.

Transfer to cutting board and tent with foil; let stand for 10 minutes before slicing thinly across the grain. Serve with any accumulated juices.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 102 mg
  • Protein 20 g
  • Calories 166.0
  • Total fat 9 g
  • Cholesterol 74 mg
  • Saturated fat 4 g
  • Total carbohydrate 1 g


  • Iron 13.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Barbecued Butterflied Leg of Lamb