Herb Roasted Butterflied Leg of Lamb
 
 
Serves: 6
Ingredients
  • ¼ cup olive oil
  • 3 tablespoons chopped Italian parsley
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 2 tablespoons orange juice
  • 1 tablespoon orange zest
  • 2 cloves garlic, cut into slivers (about 10 slivers ⅛ inch by ¾ inch long)
  • 3 pound boneless, butterflied leg of lamb
  • Kosher salt
  • Fresh ground black pepper
Instructions
  1. Whisk together olive oil, parsley, rosemary, thyme and orange juice and zest; set aside.
  2. Put lamb in a shallow dish or on a platter with the cut side (where the bone was removed) up; with the tip of a paring knife, make as many pokes in the meat as you have garlic slivers, poking deep enough so that the garlic slivers will be submerged in the meat. Fill pokes with garlic slivers.
  3. Evenly spread herb marinade over the top of the lamb. Cover and refrigerate at least two hours or overnight.
  4. Preheat the oven to 425 degrees F.
  5. Remove lamb from refrigerator 30 minutes before roasting (this makes it closer to room temperature before roasting) and put it in a roasting pan herb side up; season with salt and pepper.
  6. Roast the lamb for 20 minutes, then turn oven temperature down to 350 degrees F. and roast until cooked to desired doneness (for medium rare meat - an internal temperature of 145 degrees F. - about 40 minutes longer. I remove the meat from the oven when it is 135 to 140 degrees F. as the temperature will continue to rise several degrees while the meat rests). Remove lamb from oven; lightly tent with a piece of aluminum foil and allow sitting 15 minutes before slicing and serving.
Notes
Tzatziki sauce (Suggested for leftover sliced lamb the next day, heated and served in pita bread)


2 cups plain Greek-style yogurt
1 cup chopped, peeled and seeded cucumber
1 tablespoon honey
2 tablespoons chopped fresh parsley, mint or cilantro or combination of all three
1 teaspoon lemon zest
Kosher salt, to taste
Cayenne pepper, to taste
Stir together all ingredients.
Recipe by A Year at the Table at http://ayearatthetable.com/herb-roasted-butterflied-leg-of-lamb/