Garlic-and-Herb-Rubbed Butterflied Leg of Lamb
- Total Time
- 55 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 17½-pound butterflied leg of lamb, well trimmed
- ¼cup extra virgin olive oil
- ¼cup mixed chopped fresh herbs, such as sage, thyme, basil and parsley
- Grated zest and freshly squeezed juice of 1 orange
- 8garlic cloves, minced
- 1teaspoon kosher salt
- 1teaspoon freshly ground black pepper
Nutritional analysis per serving (14 servings)
439 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 35 grams protein; 244 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
- Step 2
Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.
Private Notes
Comments
Rosemary is my herb of choice with lamb, along with the garlic, citrus and olive oil. I put all ingredients in a large zip lock bag and marinated the lamb overnight. The next day I cooked it on the grill outdoors until medium rare. It was outstanding!
I grilled this outdoors, searing for a minute or two on each side, then cooked over low indirect heat. Because of the unevenness of the butterflied meat, I had both rare and medium rare meat when finished, which was perfect for our gathering. The herb and citrus flavors, along with the garlic, drew lots of compliments, and attracted guests who don’t normally eat lamb. Best lamb I have ever made!
At least with our oven, this cooking time was too long and meat was dried out. Shame, as it is a tasty recipe otherwise. Suggest checking temperature at 25-30 minutes.
Why does it have to be refrigerated and then served cold? Can I serve hot? Making tonight so help. Thanks!
Used the recipe for an overnight marinade for a shoulder of goat. No bbq, so slow cooked. Absolutely delicious!
The lamb was perfect. Served with roasted new potatoes and a fresh vegetable. Perfect meal.
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