St. Patrick’s Day Spiced Leg of Lamb with Herb Butter

It’s time to rock that bright green sweater, or better yet, those thick green corduroys to celebrate St. Patrick’s Day and not get pinched. When many are visiting their local pub to celebrate, we encourage you to take the party to the next level with St. Patrick’s Day Spiced Leg of Lamb with Herb Butter. This lamb is bold and beautiful, butterflied and basted homemade herb butter, and marinated and basted in plenty of spices. A showstopper of a dish, you will go down in infamy as the ultimate grilling leprechaun.

Combine the marinade ingredients and reserve half for basting. With plenty of garlic, spices, parsley, lemon juice, and oil to coat, marinate the lamb for two to three hours for maximum penetration and flavor. Grill the lamb by first searing it over direct heat and then finishing it over indirect heat. The herb butter is creamy, earthy, and fragrant from the fresh parsley and garlic, and refreshing from the chopped mint. Slice the finished lamb into thin slices and drizzle with the melted herb butter for a decadent feast that will have you dancing an Irish jig for joy. This is St. Patrick’s Day done right with a little help from your friends at Summerset Grills.

Serves 8

St. Patrick’s Day Spiced Leg of Lamb with Herb Butter Ingredients

  • 1 boneless leg of lamb butterflied and trimmed of excess fat

Herb Butter

  • ½ cup unsalted butter softened
  • 1 tbsp finely chopped fresh Italian parsley leaves
  • 2 tbsp finely chopped fresh mint leaves
  • 2 large garlic cloves minced
  • ½ tsp kosher salt
  • ¼ tsp black pepper freshly ground


  • cup extra-virgin olive oil
  • ½ cup fresh Italian parsley leaves finely chopped
  • cup lemon juice
  • 1½ tbsp kosher salt
  • 1½ tbsp paprika
  • 2 tsp ground cardamom
  • 4 garlic cloves finely chopped
  • 1½ tbsp ground cumin
  • 1½ tbsp ground ginger
  • 1½ tbsp ground turmeric

St. Patrick’s Day Spiced Leg of Lamb with Herb Butter Directions

  1. Combine the butter ingredients. Set aside.
  2. Whisk the marinade ingredients. Reserve and set aside one-half of the marinade to use for basting the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag.
  3. Place the lamb inside the bag, press the air out, and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.
  4. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.
  5. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
  6. Grill the lamb, fat side down, over direct medium heat, with the lid closed, until nicely marked, 10 to 12 minutes.
  7. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade.
  8. Then move the lamb over indirect medium heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125° to 130°F for medium-rare, 20 to 30 minutes more, occasionally basting with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
  9. Cut the lamb across the grain into thin slices. Melt the herb butter, and then drizzle it over the lamb. Serve right away.

Taken from