Oregano and thyme, along with lemon and garlic, are very classic companions in Greek cooking and perfect partners to lamb. Leg of lamb is one of the most traditional main dishes for Easter (and definitely Greek Orthodox Easter!). And this Greek butterflied leg of lamb recipe is not only delicious but also offers a rather dramatic presentation, with a little spiral of extra flavor inside and a fabulous creamy feta sauce that is hard to stop spooning on and swooning over. But while it looks impressive, it’s not at all hard to make.

Try pairing this lamb with Parmesan Brussels Sprouts and Radicchio Salad with Citrus Dressing. A Greek Orzo Salad would also be nice.

What Is Butterflied Leg of Lamb?

When a cut of meat is butterflied, it means it is cut almost in half horizontally and opened flat so that it cooks more quickly and evenly. In the case of larger, thicker pieces of meat, it might be sliced in more than one place so that it unfolds into a flatter cut of meat. Butterflied leg of lamb takes especially well to be cooked on the grill or being rolled, tied, and roasted, as it is here.

In this recipe, the lamb is first butterflied, then smeared with a herby paste, rolled back up, and tied. This allows the seasonings to be distributed on the inside of the roast as well as the outside. When the meat is cut, you will see streaks of the lemon-herb mixture within the slices, which means that the rich, singular flavor of the lamb is nicely punctuated with the rub. An internal thermometer inserted into the thickest part of the roast should read 125 F for medium-rare.

Ingredients

For the Lamb:

• Leg of lamb – Ask your butcher to bone and butterfly the lamb leg and trim the fat if possible.
• Garlic – Don’t worry about mincing the garlic, as it will get blended into a paste.
• Oregano leaves – Buy a couple of extra sprigs to garnish your finished lamb, or use dill as a garnishing herb instead.
• Thyme – Fresh thyme is preferable.
• Olive oil – Helps provide a crusty exterior on the outside of the lamb.
• Lemon – I use the zest and the juice in this recipe to get the most flavor out of the citrus.

For the Creamy Feta Sauce:

• Plain Greek yogurt – Use whole milk yogurt, not the low-fat version, if possible, for the creamiest texture and richest flavor.
• Olive oil – Smooth and rounds out the sauce.
• Lemon juice – Brightens up the sauce with fresh brightness.
• Fresh dill – Mince some dill up and mix it into the sauce, then add a couple of little sprigs on top for a nice presentation.
• Garlic – Make sure your garlic is very finely minced so that you don’t get a big chunk in the sauce.
• Feta – The feta cheese gets crumbled into the sauce and then mixed up so you get feta flavor throughout, as well as some bigger nuggets of cheese.

How to Make Greek-Style Butterflied Leg of Lamb

1. Make the seasoning: Blend together the garlic, oregano, thyme, olive oil, lemon zest, salt, and pepper. Pulse in the food processor until it is a smooth paste.
2. Season the lamb: Rub part of the paste onto the butterflied lamb, then roll it up, tie it together, and rub the remainder of the paste on top. Let marinate in the refrigerator for 1 to 24 hours.

3. Roast the lamb: Set the lamb out at room temperature while you preheat the oven to 450 degrees. Roast for 20 minutes, then reduce the heat and roast for about 50 to 70 minutes more. For medium-rare lamb, an internal thermometer inserted into the thickest part of the roast should read 125 degrees F (see chart below).

4. Make the feta sauce: Mix together the yogurt, olive oil, lemon juice, dill, and garlic. Mash the feta into the sauce and season with salt and pepper.

5. Serve: Rest the lamb for 20 minutes. Slice the lamb, squeeze over a little lemon juice, and sprinkle with salt and pepper. Serve with the feta sauce.

American Lamb

Lamb is full of flavor. Most people agree that it’s best when cooked to a lovely medium-rare, tender and pink. When you choose American Lamb, you are supporting local ranchers and farmers throughout the U.S. The majority of American Lamb is pasture-raised, with some lamb being finished on grain and some grass-fed their whole lives. Check the packaging if you want to know more about how your lamb was raised.

Leg of Lamb Internal Temperature

How long it takes to cook a leg of lamb varies with each recipe and the size and thickness of your lamb. Follow the recipe’s instructions and have an instant-read thermometer, then use this chart to give you a target for the internal temperature based on how you want the meat to turn out.

	Internal Temperature
Rare	120 degrees F
Medium-Rare	120-125 degrees F
Medium	130-135 degrees F
Medium-Well	140-145 degrees F
Well-Done	150-155 degrees F

Leftover Lamb

Leftover lamb can be used in all kinds of ways. Sandwiches, obviously: pile thin slices on a halved baguette or some good thick peasant bread and slather on some of the feta sauce, or try Herbed Mayonnaise, Persillade, Green Olive and Ramp Tapenade, Sriracha Mayo, or maybe just some leftover jarred pesto or another condiment you have in your fridge or pantry.

Slices can be added to a Greek Salad for a fantastic dinner or lunch later in the week. And I always make too much lamb in the hopes of a shepherd’s pie being on the horizon (which happily was the case here!). Or try making lamb chorba.

What to Serve With Greek-Style Leg of Lamb

Simple Sautéed Spring Greens

Simple Roasted Asparagus with Shallots and Parmesan

Grilled Artichokes with Lemon Sauce

More Lamb Recipes

• Lemon Garlic Leg of Lamb
• Fall-Apart Slow Cooker BBQ Pulled Lamb
• Moroccan-Inspired Lamb Kebabs
• Instant Pot Mediterranean Lamb Stew
• Herbed Boneless Leg of Lamb with Mustard Crust