Butterflied Leg of Lamb with Roasted Vegetables
Submitted by silentowl
Butterflied leg of lamb marinated 24 hours in lemon, garlic, rosemary and marjoram, then broiled or grilled. Served with roasted potatoes, zucchini, and red peppers.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
1 daysA butterflied leg of lamb marinated overnight in lemon, garlic, and fresh herbs is one of the most rewarding meals you can put on the table.
The 24-hour soak in olive oil, lemon juice, rosemary, and marjoram transforms a 6-pound leg into something deeply savory and tender, with edges that caramelize beautifully under the broiler.
Roasted potato wedges, zucchini halves, and sweet red peppers round it out into a complete one-pan feast.
This recipe also works beautifully on the grill. Low direct heat or indirect smoke-roasting both deliver outstanding results.
Chef Tips
- Start your marinade the night before. The full 24 hours makes a real difference in flavor and tenderness.
- Scrape off the herbs and garlic before broiling. They’ll burn under high heat and turn bitter.
- Let the lamb rest a full 10 minutes after cooking. This lets the juices redistribute so every slice is moist.
- Slice only what you need for dinner and refrigerate the rest. Cold leftover lamb is incredible in sandwiches and salads all week.
Ingredients
Directions
Combine ⅓ cup of the olive oil, the lemon juice, garlic, 2 tablespoons of the marjoram and the rosemary, and marinate the lamb in this mixture for 24 hours.
Bring the lamb to room temperature.
Heat broiler and broiler pan.
Remove the lamb from its marinade, scraping off as much of the herbs and garlic as possible.
Season with salt and pepper to taste.
Place it flat on the boiler pan, the thickest part at the back of the pan, and broil for 15 minutes.
Turn the lamb and broil for 13 to 15 minutes longer.
Remove from the broiler and let stand 10 minutes.
Note: This is also an excellent cut for the grill; grill until a slight bit of pink remains in the center, either over low direct heat, or smoke-roast over indirect heat.
Let roast ‘rest’ for 10 minutes before carving, and then slice off 8, ½ inch thick slices for the current meal, and then wrap, chill and refrigerate the remainder of the meat for use later in the week.
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