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Butterflied Grilled Lamb

Grilling lamb is a simple, delicious way to cook dinner. Fragrant Moroccan spices compliment the rich, earthy lamb, and Meyer lemon lends a zesty brightness.

SKU 1385-recipe

  • 4-6 Serves


  • 3 pound lamb butt
  • 2 teaspoon salt
  • ½ teaspoon cracked black pepper
  • ½ teaspoon sumac
  • ½ teaspoon cracked coriander
  • ¼ teaspoon ground cumin
  • a few heads of garlic
  • 3-4 Meyer lemons


  1. Cut top ¼ off of garlic heads.
  2. Season lamb with salt and pepper. Combine remaining spices in a mortar and pestle and grind together, then pat over lamb on both sides.
  3. Heat grill on high temperature. Place seasoned lamb on grill and sear on all sides until caramelized.
  4. Lower the heat to medium and place the lamb on a higher rack of the grill, or lower heat to medium if no higher rack is available.
  5. Roast or grill the garlic on a high rack of the grill for 20 minutes or until tender.
  6. Grill Meyer lemon halves, cut side down, until caramelized.
  7. Spread garlic on grilled ciabatta bread and squeeze grilled lemon on the lamb prior to serving. As an alternative, try blending a mix of Moroccan spices with anchovy paste in a mortar & pestle to create a rub before grilling.