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Butterflied Lamb Leg

A tender and juicy butterflied lamb leg, marinated with garlic and herbs, roasted to perfection.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole leg of lamb about 4-5 pounds, boned and butterflied
  • 4 cloves garlic minced
  • 2 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 lemon juiced

Equipment

  • Sharp knife
  • Cutting board
  • Large mixing bowl
  • Meat thermometer
  • Baking sheet
  • Aluminum foil

Method
 

  1. In a large mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, pepper, and lemon juice.
  2. Place the butterflied lamb leg in the bowl and coat it thoroughly with the marinade. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator.
  3. Preheat your oven to 400°F (200°C).
  4. Line a baking sheet with aluminum foil.
  5. Transfer the marinated lamb leg onto the baking sheet, skin side up.
  6. Roast in the preheated oven for about 1 hour or until a meat thermometer reads 135°F (57°C) for medium-rare.
  7. Once cooked, remove the lamb from the oven and cover it loosely with foil. Let it rest for 15 minutes.
  8. Slice the lamb against the grain and serve with your favorite sides.

Notes

Serve with garlic mashed potatoes, roasted seasonal vegetables, herbed couscous, or Greek salad.