Marinated Butterflied Lamb (AIP)
Prep time
Cook time
Total time
This recipe can be modified to make it 100% AIP-friendly
Recipe type: The Main Event
Serves: 8
  • 1 boneless butterflied leg of lamb 2 - 21/2 kilos/5-6 lbs
  • 120 mls / 4oz coconut cream (or creamed coconut)
  • 4 cm/1.5” fresh ginger, peeled
  • 4 Cloves of garlic, peeled
  • 1 teaspoon Cumin (omit if in full AIP elimination)
  • Salt
  • 2 tablespoons fresh coriander/cilantro
  • 1 tablespoon fresh parsley
  • Zest of 1 lemon
  1. Place ginger, garlic, coriander, parsley, lemon zest, coconut cream and cumin into the bowl of your food processor and pulse to combine. (If you don't have a food processor, just grate the ginger and garlic, and finely chop the herbs very well and combine with the rest.)
  2. Sprinkle a generous amount of salt over the lamb.
  3. Place marinade and lamb into a large sealable plastic bag. Spread marinade overthe meat. Seal the bag and refrigerate for a minimum of 2 hours and a maximum 8 hrs.
  4. Remove lamb from fridge and bring to room temperature (about 20 minutes). Turn on your barbecue to heat.
  5. Remove the lamb from marinade bag and get ready to put on grill. Sear both sides the lamb for 4 minutes each side.
  6. Once browned reduce the heat to low. You will want to maintain a temperature of 150-175°C / 300-350°F. Cover the grill and let cook for an additional 35-45 minutes (depending on how thick the roast is), until a meat thermometer inserted into the thickest part of the roast registers 55°C / 130°F (for medium rare).
  7. Transfer to a cutting board with a well to catch the juices.
  8. Cover with foil and let rest for 10-20 minutes.
  9. Cut across the grain, ¼ to ½-inch thick slices. Serve slices on a warm platter; pour meat juices over the slices.
Recipe by at