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All Recipes

Butterflied Leg of Lamb with Anchovies

  • People

    Serves 6

  • Prep Time

    30 mins

  • Marinating Time

    1 to 2 h

  • Grilling Time

    20 mins

Serves 6
Prep Time
30 mins
Marinating Time
1 to 2 h
Grilling Time
20 mins

the Ingredients

Butterflied Leg Of Lamb With Anchovies K H  Edits
  • 1 boneless leg of lamb, about 3 1/2 pounds


  • 6 oil-packed anchovy fillets, finely chopped
  • 4 large garlic cloves, finely chopped
  • 4 tablespoons fresh rosemary leaves, finely chopped
  • Grated zest and juice of 2 lemons
  • Olive oil
  • salt
  • Freshly ground black pepper

Special Equipment

  • instant-read thermometer


  • 01 Prep the leg of lamb to end up with a piece of meat that is of uniform thickness to ensure even cooking. First, lay the leg meat side up and cut away any large pieces of fat. Next, cut into the thickest sections of the meat, working horizontally and vertically to make pockets, flaps, and incisions to create an even thickness.
  • 02 In a small bowl stir together the anchovies, garlic, rosemary, and lemon zest and juice for the marinade. Add a good glug of olive oil (a couple of spoonsful should do it) and season with salt (not too much as the anchovies are salty) and pepper.
  • 03 Rub the lamb with the marinade, getting it into the pockets and flaps you have created so it will flavor and tenderize the meat as it marinates and grills. Let marinate at room temperature for at least 1 hour or up to 2 hours.
  • 04 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 05 Brush the cooking grates clean. Grill the lamb over direct medium heat, with the lid closed, until an instant-read thermometer registers 125°F for medium rare (or your preferred doneness), about 20 minutes, turning once or twice.
  • 06 Remove from the grill, and rest at room temperature, indoors, for 5 to 10 minutes before slicing and serving.