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8 Servings
Shared By Mel
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Butterflied Leg of Lamb

Ingredients

  • 1 sprig fresh rosemary or 1 teaspoon dried leaves
  • 6 garlic cloves
  • 2 teaspoons coarse sea salt
  • 6 tablespoons extra virgin olive oil, divided use
  • Juice of 1 lemon
  • 1 teaspoon freshly ground black pepper
  • 1 leg of lamb, between 4 and 5 pounds, butterflied and trimmed of excess fat
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Directions

  1. Strip the leaves from the rosemary, place them on a cutting board along with the garlic and salt, and mince them together.
  2. Transfer to a small bowl and add 4 tablespoons olive oil, the lemon juice, and the black pepper.
  3. Place the lamb, boned side up, on a platter large enough to hold it and brush the marinade all over both sides of the meat; cover and refrigerate for three hours or overnight.
  4. When ready to cook, preheat your oven to 425°F. Place the lamb in a roasting pan and drizzle on the remaining 2 tablespoons of olive oil.
  5. Roast in the center of the oven until an instant-read thermometer reaches 135°F for medium, about 30 to 35 minutes, or 145°F for medium-well, about 35 to 40 minutes.
  6. Let the lamb rest for 10 minutes before slicing (its internal temperature will rise another 5 degrees).
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