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Roasted Butterflied Leg of Lamb
Roasted Butterflied Leg of Lamb
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
105 minutes
Impress with a flavorful garlic, lemon, herb-roasted leg of lamb - ideal for Easter celebrations.
Ingredients:
  • 0.25 cup olive oil
  • 8 cloves garlic, minced
  • 2.5 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
  • 1 lemon, juiced
  • 0.5 cup Minced fresh parsley, cilantro or mint
Instructions:
  • Combine oil, garlic, salt, pepper, cumin, and oregano to create a flavorful paste. Coat both sides of the lamb with the paste and allow it to rest for an hour until it reaches room temperature.
  • Preheat broiler on high for at least 10 minutes, positioning the oven rack in the upper or upper-middle position based on the thickness of the lamb.
  • 1. Place the lamb, cut-side up, on a wire rack over a foil-lined roasting pan. Broil for about 8 minutes, rotating the pan for even browning. Flip the lamb and broil for another 8 minutes until well browned. Turn off the broiler, take out the lamb, and let it rest for 10 minutes before serving.
  • Preheat your oven to 325°F (165°C).
  • Insert a meat thermometer into the thickest part of the lamb and roast in a preheated oven for 50-60 minutes, or until the thermometer reads 140°F (60°C) for a rosy-pink finish. Remember to check the lamb a few times after 30 minutes.
  • Once the lamb is cooked, add a splash of zesty lemon juice and a generous sprinkle of fragrant fresh herbs. Carve the lamb, cutting across the grain for tenderness. Present on a beautiful platter, pour over the delicious juices, and serve immediately.

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