butterflied lamb leg recipe

Written ByJenny Smyth Posted on
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The Best butterflied lamb leg recipe

I love cooking with lamb, and one of my favorite recipes is butterflied lamb leg. I first discovered this recipe when I was looking for a new way to prepare lamb for a family dinner. The idea of butterflying the lamb leg – which means cutting it in half and then opening it up like a book – really appealed to me, as it allows the meat to cook evenly and quickly.

I also appreciated that it’s a relatively easy recipe to make, even for a beginner cook like me. I’ve been making this recipe for years now, and it’s always a hit with my family. We love the rich flavor of the lamb, and the way it pairs with the herbs and spices used in this recipe.

My kids especially love the presentation – there’s something about seeing that beautiful, open-up lamb leg on the plate that makes them excited to dig in! As for why I think this recipe works so well for family gatherings: it’s just so easy to serve, with everyone able to grab a slice or two of meat from the platter. And let’s be honest – who doesn’t love a good excuse to get together with loved ones over a delicious meal?

This recipe has become a staple in our household, and I’m sure it will be for yours too once you give it a try! One thing that really sets this recipe apart is its health benefits: lamb is an excellent source of protein and iron, making it perfect for busy families who need a nutritious meal on the table quickly. Plus, by using fresh herbs like rosemary and thyme instead of dried seasonings, we can avoid all those preservatives found in commercial spice blends.

The end result is a dish that’s both flavorful and guilt-free – win-win! Whether you’re planning a special occasion or just need something new to add some excitement to your weekly meal routine, I highly recommend giving this butterflied lamb leg recipe a try. And don’t forget to save leftovers for lunch the next day – this one reheats beautifully!

One thing that might take some getting used to is handling raw meat; if you’re not comfortable with this part of cooking, consider asking someone else in your household to help out. Once you’ve got your lamb leg ready to go, simply season it with salt, pepper, and your favorite herbs before tossing it into the oven or grill. If you’re worried about serving raw meat at your next family gathering, fear not: we’ve got plenty of tips below on how to safely handle and cook up this delicious dish.

Butterflied Lamb Leg with Herb Marinade

Butterflied Lamb Leg with Herb Marinade

4.7 from 536 votes

A butterflied lamb leg is marinated in a fragrant blend of garlic, rosemary, and lemon, then grilled or roasted to a perfect medium-rare. This technique ensures even cooking and a beautiful presentation.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Lamb and Marinade

1 butterflied leg of lamb (about 3-4 pounds)
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1/4 cup olive oil
1/4 cup lemon juice
2 teaspoons salt
1 teaspoon black pepper

For Serving

Lemon wedges
Fresh parsley, chopped

👨‍🍳Directions

1In a small bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, lemon juice, salt, and pepper to create the marinade.
2Place the butterflied lamb leg in a large resealable plastic bag or baking dish and pour the marinade over it, ensuring all surfaces are coated.
3Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
4Remove the lamb from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
5Preheat your grill to medium-high heat, about 400°F, or preheat your oven to 450°F.
6If using a grill, oil the grates to prevent sticking.
7Place the lamb on the grill or in a roasting pan.
8Grill for 15-20 minutes per side for medium-rare, or roast for 25-30 minutes total, flipping once halfway through.
9The lamb is done when an instant-read thermometer inserted into the thickest part registers 135°F for medium-rare.
10Transfer the lamb to a cutting board and let it rest for 10 minutes.
11This allows the juices to redistribute, ensuring a moist and tender result.
12Slice the lamb against the grain into thin pieces and garnish with fresh parsley and lemon wedges before serving.

🔧Equipment

Large resealable plastic bag or baking dish
Grill or roasting pan
Meat thermometer
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 720mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 42g

📝Notes

For a smoky flavor, add a handful of soaked wood chips to the grill. If the lamb browns too quickly in the oven, tent it loosely with foil. Leftover lamb is excellent in sandwiches or salads.

Watch Video Of How Butterflied Lamb Leg with Herb Marinade Works

This butterflied lamb leg recipe is perfect for any occasion – whether you’re planning a special dinner party or just need something new to add some excitement to your weekly meal routine.

My family loves serving this dish at family gatherings because everyone can easily grab slices or pieces from the platter; plus, we know we’re getting high-quality protein and iron from our meal thanks to using fresh herbs instead of commercial spice blends.

❓ Frequently Asked Questions About Butterflied Lamb Leg with Herb Marinade

Q: What is butterflying a lamb leg?

This refers to cutting the lamb leg in half lengthwise before opening it up like a book.

Q: How do I prepare the lamb leg before cooking?

Simply season the lamb leg with salt, pepper, and your favorite herbs before cooking.

Q: Can I use dried herbs instead of fresh ones?

No – using fresh herbs like rosemary and thyme gives our dish its best flavor without any added preservatives.

Q: How long does it take to cook a butterflied lamb leg?

This depends on whether you’re grilling or roasting; check our tips below for specific times.

Q: Is butterflying a lamb leg difficult?

No – if you’re comfortable handling raw meat, you’ll find this part easy enough!

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