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Roasted Butterflied Leg of Lamb

4

0 min

Roasted Butterflied Leg of Lamb

Roasted Butterflied Leg of Lamb Photo 1

Time

0 min

Serving

12 persons

Calories

336

Rating

4.00★ (40)

Cuisine

Author: Victoria Buriak
For large gatherings like Passover and Easter, this butterflied leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Ingredients

  • olive oil: 0.25 cup
  • garlic: 8 clove (minced)
  • ½ teaspoons salt: 2 piece
  • ground black pepper: 1 tsp
  • ground cumin: 2 Tbsp
  • oregano: 1 Tbsp (dried)
  • (8-pound) leg of lamb, boned and butterflied to an even thickness, most fat removed: 1 piece
  • lemon: 1 piece (juiced)
  • fresh parsley, cilantro, or mint: 0.5 cup (minced)

Metric Conversion

Stages of cooking

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  1. Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
    Roasted Butterflied Leg of Lamb Photo 2
  2. Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
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  3. Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
    Roasted Butterflied Leg of Lamb Photo 4
  4. Preheat the oven to 325 degrees F (165 degrees C).
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  5. Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
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  6. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
    Roasted Butterflied Leg of Lamb Photo 7

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