Grilled Butterfly Leg of Lamb

An underrated spring and summer dish, this keto-friendly grilled lamb recipe is healthy and packed with protein.

Grilled butterfly leg of lamb
Courtesy Tri-Lamb Group

Lamb, an underappreciated meat, is packed with protein, vitamin B12, niacin, selenium, iron, and selenium. Serve this leg of lamb with charred green onions or sautéed spinach.

Nutrition Information (per serving):

Calories: 420, Protein: 54 grams, Fat: 19 grams, Carbs: 2 grams

Recipe and photo courtesy of The Tri-Lamb Group

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Prep time

15 min.

Cook time

25 min.

  • 1/3 cup low-sodium soy sauce
  • ¼ cup honey
  • 2 tsp. ground ginger
  • 3-4 Anaheim chili peppers, thinly sliced (ribs and seeds removed)
  • 5-7 lbs boneless butterflied leg of lamb
  • 1 teaspoon canola oil
  • 1 teaspoon olive oil
  • 4 bunches green onions
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Whisk soy sauce, honey, ground ginger and chilies in small bowl, transfer to large plastic zip top bag. Add lamb, close bag and rub marinade into lamb. Refrigerate for at least 1 hour, but up to 8 or even overnight if time allows.

On a gas grill, turn all burners to high, close lid and heat until hot, about 15 minutes. Scrape grates clean and brush with oil. Grill lamb, fat-side down, 25 to 35 minutes total, turning halfway through cooking, depending on desired doneness, about 145 degrees for medium rare and 160 degrees for medium.

Remove from grill and loosely cover with foil. Let the meat rest about 15 minutes and thinly slice.

While lamb is resting, toss green onions in 1 teaspoon olive oil, season with salt and pepper and grill, turning occasionally, until charred, about 3 minutes.