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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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

Roast Lamb Feast: Butterflied Leg of Lamb with Garlic and Rosemary

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When Maggy Keet founder of Blogger's without Borders lived in England, she and her husband had a wonderful tradition of going to his Grandparent's house for a Sunday roast. Now that they're back in the states they've found a way to continue the tradition in a simplified manner: a full roast dinner in one roasting pan. In this USA Weekend video, we show you how to make a Butterflied Leg of Lamb with Rosemary and Garlic. Long live tradition!

How to Make Roast Leg of Lamb with Rosemary | Lamb Recipe | Allrecipes.com

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Watch how to make an easy roast lamb. The leg of lamb gets treated to a simple marinade of fresh rosemary, mustard, honey, lemon zest, and garlic. Let it marinate overnight. Then give it a roast! This is the perfect roast for Easter dinner.

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Easter Recipe: Butterflied Lamb Leg

This beautiful Butterflied Lamb Leg is the perfect recipe for Easter. Served with a tantalising Cucumber & Yoghurt dip with a Salsa Verde dressing.

For the full recipe and ingredients list, check out our blog post -


Shop the Te Mana Lamb Box at Tom Hixson of Smithfield -

Garlic and Herb Roast Leg of Lamb, Slow Cooked

Garlic and Herb Roast Leg of Lamb, Slow Cooked to perfection.
This recipe will give you a perfect roast leg of lamb every time. If you can, buy a Spring leg of lamb, usually under five months old, probably the ultimate Sunday roast. It’s actually quite easy to make, just follow a few simple steps and your lamb will be to die for.

This one has the bone still attached, hence making it tastier and extra moist which is my preference. It’s cooked at a lower temperature for a longer time resulting in more even cooking throughout plus juicier. Use woody rosemary if you can, it will be easier to insert.

If you don’t have a roasting rack, cut a peeled onion in two and place your lamb leg on the onion so it sits higher than the liquid.

Lamb is a wine friendly meat, so have it with a nice bottle of medium to full bodied red, like a Bordeaux or Cabernet Sauvignon.

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