How To make Butterflied Leg Of Lamb with Rosemary

TRY LAMB! Butterflied leg of Lamb in next level marinade

Ask your butcher for a leg of lamb and have him de-bone. The beauty of this cut of meat is you almost half your cooking time and you get more flavour into the meat.
Marinade
Fresh rosemary (Pull the sprigs off the stem)
Fresh thyme
1 whole garlic bulb (crushed or chopped)
Sea salt
Freshly cracked Pepper
250ml olive oil
125ml red wine vinegar

Zest of 1 lemon

Butterflied Leg of lamb
2kg – serves 6 to 8 people

Herb Wand
Extra Thyme and Rosemary for the herb wand. Tie the herbs together at the end of a wooden spoon or use a rubber band to hold all the herbs together to use as a basting brush

Process
Combine marinade ingredients together into a large bowl, season and mix well. This recipe works best if you can marinate the lamb overnight, or at least get it smothered the morning of the cook so the meat has a couple hours in the marinade. Set aside 1/4 into another bowl for the basting.

Set your BBQ for Half and Half technique.

Get the lamb out of the fridge about an hour before grilling.

Take the leg of lamb out of the marinade (try and hold it above the marinade container so the excess fats drip off.)

Grill the lamb over the direct heat to build up that crust. If it starts to burn, flip it over. Once both sides have a good colour, move the joint to the cooler part of the grill (the indirect side). Baste the leg of lamb throughout the cooking process. Careful with the oils from the marinade, too much marinade will cause flare-ups. Baste while the lamb is over indirect heat. Put the lid on to allow the joint’s internal temp to rise. Larger cuts will need a bit more time.
Move the lamb from direct heat to indirect heat so that the internal temp of the lamb is where you want it. I like to cook my lamb to medium. (I also like to throw some extra salt on the lamb during the cook.)

You don’t want lamb as rare as beef, so we recommend the following temps
Medium 55°C
Medium Well 60°C
Well Done 65°C
Lamb will rise in temp while resting so pull it off the heat about 5-7 degrees away from the required internal temp.

Once the lamb is done, let it rest for 10-15 minutes to allow the juices to move back into the muscle. Slice the leg of lamb and sprinkle salt and pepper over and serve


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Best Ever Leg of Lamb

Most people over-complicate a dish which should be prepared and served as simply as possible. Crush some garlic, add some olive oil, rosemary and seasoning and roast for an hour and a half. Let the meat do the talking.

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Butterflied leg of lamb, marinated overnight in olive oil, garlic and rosemary

Best Roast Leg of Lamb Recipe

If you want to make Rosemary and Garlic Roast Leg of Lamb for Easter or any special day I got you covered! I'll show you how to prep a boneless leg of lamb and tie it back up with a butcher's knot so that it roasts evenly, stays together in the oven, and yields juicy pieces all through the roast. We'll also make an easy mint salsa verde for it in this latest Lamb episode!

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Wood Cutting Board:
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Roasting Pan and Rack:
Mixing Bowls:
Frantoia Olive Oil 1 Liter:

ROAST BONELESS LEG OF LAMB
Ingredients for lamb
1 five pound boneless leg of lamb
12 cloves of garlic - divided - half made into paste and half cut into chunks
4 tablespoons rosemary - chopped
1/2 cup parsley - chopped
5 teaspoons kosher salt - basically 1 teaspoon kosher salt per pound of meat
1.5 teaspoons black pepper
2 tablespoons olive oil

OPTIONAL MINT SALSA VERDE (blend until smooth)
1.5 cups parsley
3/4 cup mint leaves
1 cup olive oil
½ cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
2 cloves garlic

INSTRUCTIONS
1. Trim the leg of lamb interior of any large excess fate pieces. Spread the lamb out onto a large cutting board to season.
2. Season the lamb's interior with half of the kosher salt and pepper. Spread the garlic paste, parsley, and rosemary all over the interior.
3. Roll the leg of lamb into a cylinder and tie it tightly every 1-2 inches to secure it. Tie across the length of the leg to keep it all together.
4. Cut small slits into the lambs exterior and insert the garlic chunks. Coat the lamb with olive oil and season the exterior with the remaining salt and pepper.
5. Place the lamb in a roasting pan elevated with a wire rack. Pour 1 -1.5 cups of water into the pan making sure the water doesn’t rise to the bottom of the lamb.
6. Roast the lamb at 450f for 15 minutes, then turn the heat down to 350f. Cook the lamb until the center of the lamb is 135f. Check with an instant-read thermometer during cooking to get the temp just right. The lamb should take about 20 minutes per pound to cook.
7. When the lamb is finished let sit lightly tented with foil for 15 minutes. Remove the twine and cut it into slices. Serve with the optional mint salsa verde and garnish with mint leaves. Enjoy!

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Cooking a Butterflied Leg of Lamb

Watch as Chef Stephen demonstrates how easy it is to prepare a flavorful butterflied lamb leg, and join him in welcoming spring with this delicious dish.

Roast Leg of Lamb with Rosemary and Garlic / Food Channel L - A New Recipe Every Day!

Roasted leg of lamb is one of my favorite spring family dish.

Food channel L - a new recipe every day! Everyday ideas for delicious and homemade food!

Ingredients for 4- 6 servings:

2 kg leg of lamb
4 sprigs of rosemary
2 cloves of garlic
2 sprigs of thyme
1 tbsp soy sauce
1 tsp oregano
50 g softened butter
30 ml olive oil
Zest of 1 lemon
Salt and black pepper