Butterflied Leg Of Lamb With Lots Of Garlic And Ros

Name: Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 lbs leg of lamb, boned and butterflied by the butcher; For the marinade; 3/4 cup olive oil; 1/2 cup red wine; 1/4 cup balsamic vinegar; 1/3 cup minced fresh rosemary; 1/4 cup minced fresh thyme; 2 tablespoons honey mustard; 2 tablespoons soy sauce; 2 teaspoons Worcestershire sauce; 2 teaspoons anchovy paste; 10 garlic cloves, crushed; kosher salt; fresh ground pepper

Servings: persons

6 -7 lbs leg of lamb, boned and butterflied by the butcher
For the marinade
3/4 cup olive oil
1/2 cup red wine
1/4 cup balsamic vinegar
1/3 cup minced fresh rosemary
1/4 cup minced fresh thyme
2 tablespoons honey mustard
2 tablespoons soy sauce
2 teaspoons Worcestershire sauce
2 teaspoons anchovy paste
10 garlic cloves, crushed
kosher salt
fresh ground pepper

1
Trim any excess fat from the lamb and place it in a 9-by-13-inch nonreactive pan.
2
Whisk together all the marinade ingredients in a bowl.
3
Scoop out and reserve 1/4 cup of the marinade and pour the remainder over the lamb.
4
Massage into meat.
5
Cover and refrigerate overnight.
6
Remove the meat from the refrigerator and allow to come to room temperature.
7
Preheat grill to medium heat.
8
Place the lamb on the grill rack and cook, turning once and basting frequently with the reserved 1/4 cup marinade, for 15 to 18 minutes on each side for medium-rare.
9
My favorite!
10
Transfer to a platter, season with salt and pepper, and tent with aluminum foil.
11
Let rest for 10 minutes before slicing, then place on a cutting board and slice thinly.
12
Serve immediately.

1901

kcal

Calories

168

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 -7 lbs leg of lamb, boned and butterflied by the butcher, For the marinade, 3/4 cup olive oil, 1/2 cup red wine, and more.

Yes, Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butterflied Leg Of Lamb With Lots Of Garlic And Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions