Lemon-Herb Rubbed Butterflied Leg of Lamb Bread Salad

Prep Time:
10 mins.
Cook Time:
20 mins.


  • 3 tablespoons fresh lemon zest
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons minced garlic
  • 1/2 cup olive oil, divided
  • 3 to 4 pounds butterflied leg of American Lamb
  • 2 heads romaine lettuce
  • 16 slices crusty bread (each about 1/2” thick)
  • 3/4 cup prepared light vinaigrette
  • 8 small heirloom or vine ripe tomatoes, cut into 1/2” thick slices
  • 24 fresh basil leaves
  • Salt and pepper


1. In a small bowl, combine lemon zest, oregano, garlic, and 3 tablespoons olive oil. Remove fat cap from lamb leg; press rub onto both sides of leg.

2. Grill lamb leg over medium direct heat, covered, 3 minutes per side. Grill over medium indirect heat, covered, 7 to 15 minutes for medium-rare (145°) to medium (160°) doneness, turning occasionally. Loosely cover; let rest 5 to 10 minutes.

3. Remove outer leaves of lettuce and trim stems; slice lengthwise into quarters. Brush both sides of each bread slice with remaining olive oil. Grill lettuce quarters and bread slices over direct heat 1 to 2 minutes.

4. Carve lamb leg across the grain. Drizzle about 5 tablespoons vinaigrette over bread slices.

5. For each salad, alternately layer 2 slices bread, 1 romaine quarter, 2 to 3 slices tomato, 3 basil leaves, and 2 to 3 slices lamb.

6. Season each salad with salt and pepper to taste and drizzle with additional 1 tablespoon vinaigrette.

Photo & Recipe: American Lamb Board

Categories: Lamb Leg, Lamb