Butterflied Leg of Lamb with Lots of Garlic and Rosemary

Elevate your dinner table with this flavorful Butterflied Leg of Lamb with Lots of Garlic and Rosemary. Perfectly seasoned with a tantalizing blend of fresh rosemary, garlic, olive oil, and Dijon mustard, this lamb is marinated to tender perfection, ensuring an explosion of savory goodness with every bite. Whether grilled to a smoky char or roasted to juicy perfection in the oven, this dish is a show-stopping centerpiece ideal for special occasions or weekend feasts. With just 20 minutes of prep time and a quick cook time, you’ll love how effortless it is to create a gourmet-quality meal. Serve this succulent lamb sliced thin, paired with roasted vegetables or a fresh salad, for a truly unforgettable feast. Keywords: butterflied leg of lamb, garlic and rosemary lamb, grilled lamb recipe, roasted lamb recipe, easy lamb marinade.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 pounds Butterflied leg of lamb
• 8 units Garlic cloves
• 4 sprigs Fresh rosemary
• 0.25 cups Olive oil
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 tablespoon Dijon mustard
• 1 teaspoon Ground paprika

Directions

Step 1

Place the butterflied leg of lamb open and flat on a clean surface. Trim any excess fat as needed.

Step 2

In a food processor, combine the garlic cloves, rosemary leaves (removed from stems), olive oil, lemon juice, salt, black pepper, Dijon mustard, and paprika. Blend into a smooth paste.

Step 3

Rub the garlic and rosemary mixture generously over both sides of the lamb, ensuring an even coating. Place the lamb in a large resealable bag or shallow dish, cover, and marinate in the refrigerator for at least 2 hours or overnight for best flavor.

Step 4

Remove the lamb from the refrigerator and allow it to come to room temperature for 30 minutes before cooking.

Step 5

Preheat a grill to medium-high heat, or preheat your oven to 400°F (200°C) if roasting.

Step 6

If grilling, cook the lamb for 8-10 minutes on each side, or until the internal temperature reaches 125°F (51°C) for medium-rare or 135°F (57°C) for medium. Let the lamb rest for 10 minutes before slicing.

Step 7

If roasting, place the lamb on a wire rack in a roasting pan and cook for about 25-35 minutes, or until the desired internal temperature is reached. Let rest for 10 minutes before carving.

Step 8

Slice the lamb thinly across the grain and serve warm. Garnish with extra rosemary sprigs if desired.

Nutrition Facts

Serving size	(1960.0g)

Amount per serving	% Daily Value*
Calories	5128.8

Total Fat 422.3g	0%
Saturated Fat 172.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1451.5mg	0%
Sodium 6343.4mg	0%
Total Carbohydrate 13.6g	0%
Dietary Fiber 2.7g	0%
Total Sugars 1.0g
Protein 365.1g	0%

Vitamin D 0IU	0%
Calcium 243.9mg	0%
Iron 40.4mg	0%
Potassium 5663.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.5%

Protein: 27.5%

Carbs: 1.0%