Roasted Butterflied Leg of Lamb

Name: Roasted Butterflied Leg of Lamb
Prep time: 15 min
Cook time: 60 min
Total time: 1515 min
Yield: 12 servings
Cuisine: American,British,Greek
Ingredients: 1 small onion, chopped; 3 cloves garlic, minced; 1/4 cup olive oil; 1/4 cup red wine vinegar; 3 tablespoons Dijon mustard; 2 tablespoons orange juice; 2 teaspoons fresh thyme leaves, minced; 2 teaspoons fresh rosemary leaves, minced; 1 (4- to 5-pound) boneless leg of lamb, butterflied; 1 teaspoon salt; Freshly ground black pepper, to taste

A roasted butterflied leg of lamb offers a savory main dish, infused with garlic and thyme.

⭐ 3.8 (88 reviews) Prep: 15 minCook: 60 minTotal: 1515 minYields: 12 servings

Category Tags:

Entree Dinner

Cuisine Tags:

American British Greek

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Instructions

Preheat the oven to 350 F.
Combine onion, garlic, olive oil, vinegar, mustard, orange juice, thyme, and rosemary in a large resealable bag; mix well.
Place the leg of lamb in the bag, ensure it is coated, and marinate in the refrigerator for 24 hours.
Remove lamb from the marinade, place in a shallow roasting pan, and season with salt and pepper.
Roast uncovered for 50 to 70 minutes, basting several times, until an internal temperature of 145 F to 150 F is reached.
Remove lamb from the oven, cover with foil, and let rest for 15 minutes.
Carve against the grain, then plate and drizzle with pan juices before serving.

Nutritional Info (per serving)

Calories: 536 kcal

Carbohydrate: 1 g

Cholesterol: 176 mg

Fiber: 0 g

Protein: 49 g

Saturated Fat: 14 g

Sodium: 403 mg

Sugar: 0 g

Fat: 36 g

Unsaturated Fat: 0 g