Ruth Macpherson's Butterflied Leg of Lamb Marinade

Elevate your next meal with Ruth Macpherson's Butterflied Leg of Lamb Marinade, a recipe that brings bold Mediterranean-inspired flavors to your table. This succulent lamb is marinated in an aromatic blend of olive oil, zesty lemon, garlic, fresh rosemary, and thyme, with subtle hints of Dijon mustard, honey, and warm spices like cumin and coriander. The marinade penetrates the tender, butterflied leg of lamb for a burst of flavor in every bite. Perfectly grilled or roasted to your preferred doneness, this dish is ideal for gatherings or special occasions, offering a show-stopping centerpiece that’s both elegant and easy to prepare. Serve with roasted vegetables or a fresh herb salad to complete this irresistible, restaurant-quality meal.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 piece (about 4-5 lbs) Butterflied leg of lamb
• 3 tablespoons Olive oil
• 1 teaspoon Lemon zest
• 3 tablespoons Lemon juice
• 4 cloves Garlic cloves, minced
• 2 tablespoons Fresh rosemary, chopped
• 1 tablespoon Fresh thyme leaves, chopped
• 2 tablespoons Dijon mustard
• 1 tablespoon Honey
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Place the butterflied leg of lamb in a large dish or a resealable plastic bag, ensuring it is spread out evenly.

Step 2

In a small mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, honey, ground cumin, and ground coriander.

Step 3

Season the marinade with salt and freshly ground black pepper, stirring well to combine.

Step 4

Pour the marinade over the lamb, ensuring the meat is evenly coated. Massage the marinade into the lamb for an even distribution.

Step 5

Cover the dish with plastic wrap or seal the plastic bag, and let the lamb marinate in the refrigerator for at least 4 hours or, ideally, overnight for enhanced flavor.

Step 6

Before cooking, remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes.

Step 7

Preheat the grill or oven to medium-high heat (about 400°F/200°C).

Step 8

If grilling, arrange the lamb flat on the grill and cook for about 20 minutes per side, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.

Step 9

If using the oven, place the lamb on a large baking sheet or roasting pan, and roast for about 40 minutes, flipping halfway through, or until desired doneness is achieved.

Step 10

Once cooked, remove the lamb from the heat and let it rest for 10 minutes to allow the juices to redistribute.

Step 11

Slice the lamb against the grain and serve warm with your choice of sides.

Nutrition Facts

Serving size	(2168.0g)

Amount per serving	% Daily Value*
Calories	5554.5

Total Fat 449.0g	0%
Saturated Fat 186.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1600mg	0%
Sodium 4459.5mg	0%
Total Carbohydrate 28.9g	0%
Dietary Fiber 2.8g	0%
Total Sugars 18.5g
Protein 401.9g	0%

Vitamin D 0IU	0%
Calcium 277.8mg	0%
Iron 45.3mg	0%
Potassium 6205.7mg	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: 70.1%

Protein: 27.9%

Carbs: 2.0%