My Take on a Delicious Grilled Butterflied Leg of Lamb

/ stlmaryland

The other day, I had the absolute pleasure of tasting my cousin’s grilled butterflied leg of lamb, and I have to say I was completely blown away. The flavor, the tenderness, the perfect garlic and herb notes, it was incredible, and I knew I had to try making it myself.

She told me she originally purchased her lamb at Whole Foods, but the closest one to me is about an hour away in Glen Mills, PA. Luckily, she mentioned that Aldi’s also carries great butterflied legs of lamb, so I headed over, grabbed a package, and got started.

I marinated my lamb with pressed garlic, cumin, Dulse granules, Celtic Fine Salt, and Ken’s balsamic dressing, letting it soak in all those flavors overnight. The next day, I fired up my Traeger at 450°F and grilled it to perfection. The result? Juicy, flavorful, and savory goodness that made me feel like I was sitting right there at my cousin’s table all over again.

If you’ve ever had a moment where you taste something so good you just have to make it yourself, you know exactly what I’m talking about. This lamb recipe is easy to make at home and delivers that same restaurant-quality flavor without the hassle.

Check out the full recipe below, and get ready to wow your friends and family with this unforgettable grilled butterflied leg of lamb!

Juicy Butterflied Leg of Lamb with Garlic, Dulse & Balsamic on my wood pellet grill

Bring bold, savory flavors to your grill with this butterflied leg of lamb marinated with pressed garlic, Dulse granules, Celtic salt, cumin, and a touch of balsamic dressing. Perfect for a family dinner or a weekend cookout!

Ingredients

  • 5 lb butterflied leg of lamb
  • 5–7 garlic cloves, pressed
  • 2 tsp cumin
  • 1–2 tsp Dulse granules
  • 1–2 tsp Celtic Fine Salt
  • Whole bottle Ken’s Balsamic Dressing

Instructions

1. Marinate the Lamb

  1. Pat the butterflied leg dry with paper towels.
  2. In a gallon-size Ziploc bag, combine pressed garlic, cumin, Dulse, Celtic salt, and balsamic dressing. Add olive oil if using.
  3. Place the lamb in the bag and coat thoroughly with the marinade. Seal and refrigerate for at least 24 hours.
  4. For deeper flavor, transfer the lamb to a vacuum-sealed container for an additional hour of marination.

2. Preheat the Traeger or other wood pellet grill

  • Preheat your Traeger or other wood pellet grill to 450°F with the lid closed for 10–15 minutes.

3. Grill the Lamb

  1. Remove lamb from the fridge and let it sit 5 minutes at room temperature.
  2. Place the lamb butterflied side down on the grill. Close the lid and grill 17-20 minutes, watching for garlic browning. Rotate if necessary.
  3. Flip the lamb and continue grilling for 17-20 more minutes.

4. Check Temperature

  • Medium-rare: 130–135°F
  • Medium: 140–145°F
  • Use a meat thermometer in the thickest part to avoid overcooking.

5. Rest & Serve

  • Remove the lamb from the grill and tent loosely with foil for 10–15 minutes.
  • Slice against the grain and serve.

Tips

  • Pressed garlic adds intense flavor but browns faster, so keep an eye on it to avoid burning.
  • Dulse and Celtic salt enhance the umami without overpowering the natural lamb flavor.
  • An optional quick sear over direct heat for 1–2 minutes per side gives a crispy crust.

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