The Chef Upstairs


Grilled Boneless Leg of Lamb with Feta Gremolata

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Serves 6 to 8


  • 1 large boneless legs of lamb (about 5 lbs.) cleaned and butterflied
  • 1 Tbs. kosher salt 
  • ¼ cup of olive oil
  • 4 large cloves garlic, finely chopped (about 2 Tbs.) 
  • 2 Tbs. chopped fresh thyme 
  • 2 Tbs. chopped fresh rosemary 

Feta Gremolata

  • 1 cup (250 mL) Feta, crumbled
  • 1/3 cup (75 mL) fresh parsley, coarsely chopped
  • 1 - 2 tsp (5-10 mL) lemon zest
  • 2 tsp (10 mL)  peppercorns, crushed
  • 2 cloves garlic, chopped


1. Set the lamb flat on a large cutting board. Trim all excess fat and then butterfly cut the thicker parts and open like a book to make an even thickness all around. Lay a piece of plastic wrap on top of the lamb and using a meat mallet or the bottom of a heavy skillet, pound to flatten slightly and make the thickness more uniform (about to 1). Cut the meat into 2 or 3 more-manageable pieces and then make accordion slices in the meat about 1 apart (about 3/4s of the way through).

2. Sprinkle both sides with the salt and herbs.

3. Transfer to a large nonreactive dish, pour the olive oil over top and flip a few times to insure even coverage. Cover, and refrigerate for at least 24 hours and up to 2 days.

Grill the Lamb

1. Heat a gas grill to high (500 F) or prepare a charcoal fire with hot and medium-hot areas. Place the lamb on the grill (on the hotter part if using a charcoal fire) and cook (covered on a gas grill) without disturbing it about 3 minutes, turn and cook another 3 minutes. An instant-read thermometer inserted into a thicker part of the lamb should register 130F for medium rare.

2. Transfer the lamb to a cutting board, rub the gremolata on top, tent with foil, and let rest for 10 minutes. Slice thinly across the grain and serve with mint jelly or sauce.