Catholics celebrate All Saints’ Day on November 1st to commemorate all the sacred souls of saints and martyrs. They do not have any specific holidays. People also pray for the souls of family members who have passed away in recent years. As a celebration, provide a feast to enjoy traditional Halloween food.

In this elegant lamb recipe, perfectly entertaining, boneless lamb legs get rubbed with mint and garlic. Butterfly lamb is cooked in record time, and the different thickness means that some slices will do more than others, so there is something for everyone. The recipe calls for the cuts to be big enough to serve about 16 people and still have enough leftovers to make a delicious sandwich or pasta.



Step 1
Finely chop mint, parsley and garlic and combine in a small bowl. Stir in oil, salt and pepper.

Step 2
Pat lamb dry. If you have metal skewers, thread 2 through the lamb horizontally to help the meat hold together and make it easier to flip on the grill. (If you don’t have skewers, just be sure you have long sturdy tongs.) Rub the herb mixture evenly over the lamb. Cover and refrigerate for at least 3 hours or up to 1 day to allow the flavors to penetrate.

Step 3
About 1 hour before you’re ready to grill, remove the lamb from the refrigerator.

Step 4
Preheat a gas grill to medium or prepare a medium-hot charcoal grill and push the coals to one side.

Step 5
Grill the lamb over direct heat until an instant-read thermometer inserted horizontally into the thickest part registers 125 degrees to 130 degrees F for medium-rare, 10 to 15 minutes per side. If the meat is getting too charred, occasionally move it to the cooler part of the grill. (Alternatively, place the lamb in a roasting pan and roast in the oven at 425 degrees F until it reaches the desired temperature, 25 to 35 minutes.)

Step 6
Place the lamb on a clean cutting board, tent with foil and let rest 10 minutes before slicing.



Make Ahead Tip: Marinate lamb (Steps 1-2) for up to 1 day.

Plan ahead when preparing a butterflied leg of lamb. Call your butcher a day or two in advance and ask them to “butterfly” a boneless leg of lamb for you (that is, open it up to a large, flat cut of meat) as well as trim off most of the visible fat.


Nutrition Facts:

Serving Size: 3-4 oz. Per Serving: 175 calories; protein 21g; carbohydrates 0.9g; dietary fiber 0.5g; fat 9.2g; saturated fat 2.5g; cholesterol 65mg; vitamin a iu 389.9IU; vitamin c 3.4mg; folate 25.7mcg; calcium 21.4mg; iron 2.4mg; magnesium 23.9mg; potassium 287.4mg; sodium 192.5mg; thiamin 0.1mg. Exchanges: 3 lean meat, 1/2 fat


Grilled Leg of Lamb with Mint-Garlic Rub

Total Time 1 min
Servings 16 Servings


  • 1 cup fresh mint leaves, loosely packed
  • ½ cup flat-leaf parsley leaves, loosely packed
  • 3 cloves garlic
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 5 pound boneless leg of lamb, butterflied and trimmed (see Tip)