Butterflied leg of lamb is a fantastic choice when you want a tender, flavorful roast that cooks quickly and impresses your guests. This cut is essentially a boneless leg of lamb that has been opened out flat, allowing it to cook evenly and soak up marinades beautifully. If you’ve ever wondered how to cook butterflied leg of lamb to juicy, mouth-watering perfection, this guide will walk you through everything you need to know – from prepping and marinating to roasting and serving.
What Is a Butterflied Leg of Lamb?
Butterflying a leg of lamb means removing the bone and slicing the meat so it lies flat like a large steak. This technique helps the lamb cook faster and more evenly than a traditional bone-in leg. It also maximizes the surface area, which is perfect for applying marinades and herbs that penetrate the meat deeply, enhancing flavor.
Why Choose Butterflied Leg of Lamb?
– Faster cooking: Without the bone, the lamb cooks quicker, making it ideal for weeknight dinners or special occasions.
– Even cooking: The flat shape ensures the meat cooks uniformly, avoiding overdone edges and undercooked centers.
– Better marinade absorption: More surface area means the flavors from herbs, spices, and marinades get right into the meat.
– Versatility: You can roast it flat or roll it up for different presentations.
Preparing Your Butterflied Leg of Lamb
If you buy it already butterflied, you’re halfway there. If not, you can ask your butcher to butterfly it for you, or try it yourself with a sharp boning knife, following these steps:
- Lay the leg fat-side down on a cutting board.
- Locate the bone by feel and carefully cut along it to free the meat.
- Remove the bone completely, trimming any excess fat or gristle.
- Slice horizontally through thicker parts to even out the thickness.
- Score the surface lightly to help it cook evenly and absorb marinades.
Marinating: The Secret to Flavorful Lamb
Marinating your butterflied leg of lamb is key to a juicy, flavorful roast. You can use a simple herb and garlic marinade or experiment with Mediterranean or North African flavors.
Classic Herb and Garlic Marinade
– 10 garlic cloves, minced
– 3 tablespoons fresh lemon juice
– 1 tablespoon fresh rosemary, minced
– ½ teaspoon ground cumin
– 2 teaspoons salt
– 1 teaspoon black pepper
– ⅓ cup olive oil
Whisk all ingredients together and rub generously over the lamb. Cover and marinate in the fridge for at least 1 hour, ideally overnight to let the flavors penetrate deeply.
Alternative Marinade Ideas
– Greek style: Olive oil, lemon, garlic, oregano, and thyme.
– North African style: Harissa paste, garlic, cumin, coriander, and olive oil.
– Asian twist: Soy sauce, ginger, garlic, and lime juice.
Cooking Your Butterflied Leg of Lamb
Oven Roasting Method
- Preheat your oven to 400°F (200°C).
- Remove the lamb from the marinade and place it on a rack in a roasting pan, skin-side down.
- Roast for about 35-45 minutes until the internal temperature reaches 140°F to 145°F (60°C to 63°C) for medium-rare.
- Let the lamb rest for 5-20 minutes before slicing. Resting allows the juices to redistribute, making the meat tender and juicy.
For a slower roast, start at 425°F (220°C) for 20 minutes, then reduce to 350°F (175°C) and continue cooking until desired doneness.
Grilling Option
Butterflied leg of lamb is also fantastic on the grill. Marinate overnight, then grill over medium-high heat for 30-45 minutes, turning occasionally, until browned outside and pink inside.
Serving Suggestions
Butterflied leg of lamb pairs beautifully with simple sides that complement its rich flavor:
– Roasted potatoes or root vegetables
– Grilled asparagus or zucchini
– Fresh salads with mint or parsley
– Couscous or rice pilaf
– Mint sauce or tzatziki for dipping
Leftovers are excellent in sandwiches, salads, or even shepherd’s pie.
Tips for Perfect Butterflied Leg of Lamb
– Use a meat thermometer to avoid overcooking.
– Don’t skip the resting period after cooking.
– Score the meat surface to help marinade absorption and even cooking.
– If you want, secure the meat with kitchen twine or skewers to keep it flat during cooking, but it’s optional.
Cooking a butterflied leg of lamb is easier than you think and yields a stunning centerpiece for any meal. With the right marinade and careful roasting, you’ll enjoy tender, flavorful lamb every time.
Enjoy your delicious butterflied leg of lamb feast!