Spring Lamb On The BBQ

Yes, it’s that time of year again. Crank up the BBQ and get ready for another season in front of the grill. We started the season off on Easter with a butterflied leg of lamb with garden herb sauce.


  • 4 cloves garlic
  • Handful of mint, rosemary, thyme
  • Juice from 3 lemons
  • Salt and pepper
  • 4-5 pounds boned leg of lamb


  1. In blender mix herbs, lemon juice, salt and pepper until smooth.
  2. Unfold meat and cut along folds and thick parts to create a roughly uniform thick slab of meat (1 ½ inches). Marinate meat in sauce for an hour at room temperature.
  3. Place meat on bar b que at medium heat. Cook 12-15 minutes a side, where internal temperature should be 125-130 for rare/medium rare.
  4. Serve with potatoes, salad and Taft Street Pinot Noir.


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