Roasted Butterflied Leg of Lamb

Roasted Butterflied Leg of Lamb
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    1 hrs 45 mins
  • SERVING
    12 People
  • VIEWS
    136

Impress your guests with this stunning centerpiece – a butterflied leg of lamb, roasted to perfection and bursting with aromatic flavors. Perfect for holidays or any grand celebration, this recipe simplifies the process, ensuring a deliciously tender and evenly cooked roast.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    2 g
  • Cholesterol
    106 mg
  • Fiber
    1 g
  • Protein
    30 g
  • Saturated Fat
    8 g
  • Sodium
    494 mg
  • Sugar
    0 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, cumin, and oregano. (5 minutes)

Image Step 02
02 Step

Recipe View 4 hrs Marinate the Lamb: Spread the spice paste evenly over both sides of the butterflied leg of lamb. Allow it to stand at room temperature for at least 1 hour, or up to 4 hours in the refrigerator. Bringing the lamb to room temperature ensures more even cooking. (1 hour - 4 hours)

Image Step 03
03 Step

Recipe View 10 mins Prepare for Broiling: Adjust the oven rack to the upper or upper-middle position (depending on the lamb's thickness). Preheat the broiler on high for at least 10 minutes. (10 minutes)

Image Step 04
04 Step

Recipe View 16 mins Broil the Lamb: Place the lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving the pan as needed to ensure even browning, for about 8 minutes. Turn the lamb over and continue to broil until well-browned on the other side, about 8 minutes longer. (16 minutes)

Image Step 05
05 Step

Recipe View 10 mins Rest the Lamb: Turn off the broiler and remove the lamb from the oven. Let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender roast. (10 minutes)

Image Step 06
06 Step

Recipe View 5 mins Preheat the Oven: Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Image Step 07
07 Step

Recipe View 1 hrs Roast the Lamb: Insert a meat thermometer into the thickest part of the lamb. Roast in the preheated oven for 50 minutes to 1 hour, or until the thermometer registers 140 degrees F (60 degrees C) for medium-rare. Check the lamb several times after 30 minutes to prevent overcooking. (50-60 minutes)

Image Step 08
08 Step

Recipe View Finish and Serve: As soon as the lamb is removed from the oven, squeeze fresh lemon juice over it and sprinkle with minced fresh herbs. Carve the lamb, slicing across the grain whenever possible. Arrange the slices on a platter, drizzle with any accumulated juices from the roasting pan, and serve immediately.

For an even deeper flavor, marinate the lamb overnight in the refrigerator.
If you don't have a wire rack, you can roast the lamb directly in the roasting pan, but the rack helps to elevate the meat and promote even cooking.
The internal temperature of the lamb will continue to rise slightly after it's removed from the oven. Keep this in mind when determining doneness.
Serve with roasted vegetables, couscous, or a fresh salad for a complete meal.

Jovanny Emmerich

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 45 Ratings)
Total Reviews: (4)
  • Rashawn Larson

    The marinade is amazing! I used mint and cilantro and it was a perfect combination.

  • Elton Buckridge

    My family raved about this lamb! I will definitely be making it again for future holidays.

  • Gloria Hessel

    This recipe was a huge hit! The lamb was so tender and flavorful. The broiling step really gave it a nice crust.

  • Sophie Rodriguez

    I was a little nervous about butterflying the lamb myself, but it was actually quite easy. The instructions were very clear.

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