Step up your St. Patrick's Day celebrations with a mouthwatering St. Patrick's Day Spiced Leg of Lamb with Herb Butter! This show-stopping dish will impress your friends and family with its bold flavors and succulent texture.

This butterflied leg of lamb is generously coated in homemade herb butter and marinated in a mixture of garlic, spices, parsley, lemon juice, and oil for a burst of savory goodness in every bite. The result is a tender and flavorful lamb that will have everyone returning for seconds.

Grilling enthusiasts will love the process of searing the lamb over direct heat and then finishing it off over indirect heat to ensure the perfect char and juiciness. And the herb butter - creamy, earthy, and fragrant- adds a luxurious touch to the finished dish, creating a decadent feast.

Slice up the lamb into thin pieces and drizzle with the melted herb butter for a presentation that is as beautiful as it is delicious. Your taste buds will be dancing an Irish jig with each bite of this flavorful dish.

So why settle for the same old St. Patrick's Day fare when you can elevate your celebration with our St. Patrick’s Day Spiced Leg of Lamb with Herb Butter? Make this year's festivities unforgettable with a dish that is sure to become a new tradition. Cheers to good food, good friends, and good times!

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


  • ⅔ cup extra-virgin olive oil
  • ½ cup fresh Italian parsley leaves finely chopped
  • ⅓ 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 half of the marinade 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 it 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 the St. Patrick’s Day Grilling Series by Summerset Grills.

March 04, 2024 — Jason Klein