How To make Butterflied Leg Of Lamb with Rosemary

Kitchen Tip: How to Cook a Butterflied Leg of Lamb

Lamb is a very common centerpiece on Easter plates, but it’s not necessarily something everyone cooks on a regular basis, so preparing it at home can be intimidating. Don’t fear! It’s far easier than you may think thanks to Heinen’s and this recipe from @ChefBillyParisi!

Heinen’s has an incredible selection of premium cuts of lamb in their Meat Department. From full legs, which serve 8-10 people, to smaller butterflied legs, which serve 2-4, you’re guaranteed to find an option that works for you. And, if you don’t see the cut you’re looking for, Heinen’s butchers can prepare an order to your exact specifications.

When looking for lamb at the grocery store, it’s important to remember that fat equals flavor. Lamb is a relatively lean cut of meat, so select a cut that has a little fat cap on top. Even on the underside, it’s important to have intermuscular fat for added flavor.

While the fat on the meat certainly contributes to the final flavor, it’s also important to season the lamb appropriately. A little salt and pepper will do, but for maximum taste, a marinade is key!

Simply whisk a few ingredients (listed below) together, pour it over the meat in a casserole dish, let it rest, toss it in the oven for 35 minutes and slice away.

Creating an impressive Easter entrée has never been so easy!

How to Cook a Butterflied Leg of Lamb

Serves 2-4

Ingredients
10 garlic cloves, finely minced
3 Tbsp. fresh lemon juice
1 Tbsp. fresh rosemary, minced
½ tsp. Heinen’s ground cumin
2 tsp. salt
1 tsp. black pepper
1/3 cup Heinen’s olive oil
1 Heinen’s butterflied leg of lamb

Instructions
1. Preheat the oven to 400°F.
2. In a bowl, whisk together the garlic, lemon juice, rosemary, cumin, salt, pepper and olive oil.
3. Add the lamb to a casserole dish and pour the marinade over top. Rub it all over the lamb to ensure its coated.
4. Cover the dish in plastic wrap and marinate from 1-24 hours.
5. Remove the lamb from the casserole dish and place it on a rack on a sheet tray. Bake at 400°F for 35 minutes, or until browned an internal temperature of 140°F -145°F is achieved.
6. Remove the lamb from the oven and let it rest for 5 minutes.
7. Thinly slice it on a bias/ angle and serve.

Masterclass | Butterflied Leg of Lamb | Summer Lamb

Masterclass | Butterflied Leg of Lamb | Summer Lamb


Prep: 25 minutes Cook: 1 hour Serves: 10


Ingredients:
2.5kg Lamb Leg, butterflied
25g fresh rosemary leaves, chopped
420g lemons, cut into quarters
210g garlic, unpeeled, cut in half
60mls olive oil
Marinade:
400g green olives, pitted, finely diced
40g anchovy fillets in oil, drained, mashed
100mls lemon juice
Salt and pepper to season


Method:
Pre heat oven to 160◦C dry heat.
Place lemons, rosemary, garlic, half the olive oil, salt and pepper in a gastronome. Place olives, anchovies, lemon juice and remaining olive oil in a bowl. Stir well to combine. Season with salt and pepper.
Season lamb leg all over with salt and pepper. Nestle lamb on top, rub marinate into lamb and roast, uncovered, 160-170◦C to internal doneness of 60◦C.
Transfer lamb to a large tray, cover loosely with foil to rest. Carve lamb, across the grain and serve with accompaniments.

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