Greek Style Grilled Leg of Lamb

Cooking Time: 20-25 Min    Servings: 24

Products needed:

Sicilian Lemon Balsamic Vinegar


  • 2 large onions, minced
  • 1/2 teaspoon chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme 
  • 6 large garlic cloves, minced
  • 1 tablespoon sugar
  • 1 tablespoon sea salt
  • fresh ground black pepper
  • 8 tablespoons bold Olive Scene Extra Virgin Olive Oil 
  • 4 tablespoons fresh lemon or Olive Scene Sicilian Lemon Balsamic Vinegar
  • 1 leg of lamb, boned and butterflied (this is very important that it is butterflied as well as boned so it lays flat ) or
  • 24 lamb chops


Day before:

  1. Mix onions, mint, basil, rosemary, garlic, sugar, and salt in small bowl.
  2. Place leg or chops on a large baking sheet with sides.
  3. Press ½ of herb mixture on either side of butterflied lamb or onto each side of the lamb chops.
  4. Cover lamb with sheet of plastic wrap and refrigerate overnight.

Early in the day:

  1. Whisk olive oil and lemon juice (or lemon balsamic) in small bowl until slightly thickened and well blended. 
  2. Season lightly with salt and generously with freshly ground black pepper. 
  3. Spoon oil mixture lightly over leg of lamb. Turn over and spoon remaining oil mixture over. 
  4. Place in refrigerator until 1 hour before grilling. 
  5. Let stand at room temperature 1 hour.
  6. Prepare barbecue (medium-high heat). 
  7. Grill lamb until desired doneness--leg approximately 20-25 min per side, turning ¼ turn every 10 min. 

Transfer to platter and allow to rest 10 min. 
Serve with Roasted Potatoes

*Aso great using 24 lamb rib chops, but decrease grilling to approximately 3 – 5 minutes per side for medium rare