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Butterflied Leg of Lamb with Root Vegetables
Serve this rosemary-scented leg of lamb for your Sunday dinner or for any special family meal. Prepare the lamb 10 to 24 hours before roasting.
👥 8 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 30 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●pan
- ●oven
📝 Preparation Steps
1
Prepare the lamb: Place the lamb cut side up on a clean work surface. In a small mixing bowl, sprinkle the garlic with 1/2 teaspoon salt, and use a fork to mash the garlic to a paste; spread the garlic paste evenly over lamb and sprinkle with 1 tablespoon chopped rosemary and the mint. Roll the meat (from the long side) and tie with kitchen twine, knotting every 2 inches, and then tie lengthwise. Rub the remaining rosemary and the peppercorns into the meat, drizzle with 1/4 cup olive oil, and cover with plastic wrap. Refrigerate for 10 to ⏱️ 24 hours.
garlic4 cloves
2
Cook the lamb: Heat the oven to 450°F. Bring the lamb to room temperature and transfer to a shallow roasting pan. Sprinkle with 3/4 teaspoon salt, place on the lowest rack of the oven and roast for ⏱️ 15 minutes. Reduce oven temperature to 325°F and continue to roast for ⏱️ 45 minutes. Toss the vegetables with remaining olive oil, remaining salt, and the ground pepper. Scatter around the lamb and roast until a meat thermometer inserted into the thickest part of the lamb reaches 140°F, 30 to ⏱️ 40 minutes. Let rest for ⏱️ 15 minutes before slicing. Toss the vegetables with the butter and parsley and serve the sliced meat with the pan juices.
Nutrition Facts
calories
764 calories
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