The butterflied leg of lamb recipe is very popular lamb recipe and if you really want to cook something that is pretty easy to make and gives a perfect blended taste then this butterflied leg of lamb recipe is really an amazing dish.
Why this is called butterfly because the butcher
You can use fresh herbs and a few spices of your choice to make this butterflied leg of lamb recipe. It is a good idea to have a different taste and for
butterflied leg of lamb recipe
- Course Main Course
- Cuisine American
- Keyword butterflied leg of lamb recipe, Roasted butterflied leg of lamb
Leg of lamb is widely popular as the best cut to serve on dinner table and the roasted butterflied leg of lamb recipe taste amazingly great as a main course dish. The butterflied leg of lamb is called because of the cut it has to half the leg of lamb and lies flat. The best part of leg of lamb it takes less time to cook than bone-in leg of lamb pieces and you always have tender and soft meat to enjoy.
- 4 lbs or 1 3/4 kilograms of boneless leg of lamb
- Kosher salt
- 5 teaspoons of lemon juice
- 4 teaspoons of Dijon mustard
- Ground black pepper
- 1/4 cup of olive oil
- 5 teaspoons of fresh thyme
- 5 teaspoons of rosemary minced
- 1/4 cup of red wine vinegar
- 4 cloves of garlic minced
- 1 onion finely chopped
Rinse the leg of lamb then use a kitchen towel to wash them gently and make sure there no moisture remains on the leg of lamb.
Take a small bowl and add fresh thyme leaves, minced garlic, orange juice, mustard, onions, oil, vinegar, and rosemary then combine everything well. Now coat this mixture onto the leg of lamb nicely and pierce wherever you discover spaces. Coat it upside down and evenly on all sides.
Then shift this marinade to heavy zipper lock food storage. Put the ziplock bag to a roasting pan then transfer the roasting pan for marinating for the minimum of 2 hours and for better result marinate it for next 24 hours.
Preheat your oven to 350 degrees F.
Take the leg of lamb out of the ziplock bag and shift this to a shallow roasting pan. Sprinkle some kosher salt and ground black pepper. Reserved the remaining marinade into a bowl and set it aside.
Now, we are ready to roast the leg of lamb. Roast the leg of lamb uncovered for next 60 to 70 minutes or when the thermometer signals 150 degrees F for medium.
Smear the reserved marinade on the leg of lamb for several times evenly until all the marinade are done smearing on the leg of lamb.
Take the leg of lamb out of the oven and use a foil to cover it completely then stand it for the next 15 minutes before you are ready to serve.
Carve the lamb into many slices of your choice then serve it warm with the sauce that remains in the bottom of the pan.
It is a perfect and complete meal for the day when you really have no time and you want to fill the dinner table with a wonderful aroma and a great taste to experience.
To make it little veggies you can add freshly chopped carrots, small onions, broccoli or bell pepper. In fact, I tell you, this dish doesn’trestrict you to use some limited vegetables but you are free enough to takecourage and use a lot of veggies to make this dish healthier and a littledifferent of taste.
I would recommend you to use fresh veggies if you really want to add the vegetables to this recipe because frozen veggies don’t fit with this dish and you may end of lack of taste.
You can side cook green salad with some vegetables and roast the sliced mushrooms with chunks of avocado. Add another flavor with your favorite red or white wine.
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