Description
Roast butterflied leg of lamb is your ticket to big flavor, minimal fuss, and serious applause at the dinner table. With fast cooking, even doneness, and a herby, garlicky crust, it’s a holiday-worthy meal—minus the drama!
Ingredients
Scale
- 5 lbs boneless leg of lamb, butterflied
- 3 tbsp olive oil
- 4 oil-packed anchovies, mashed
- 5–6 garlic cloves, finely chopped
- ½ cup fresh mint, chopped
- ¼ cup fresh rosemary, chopped
- 2 tsp salt
Instructions
- Unroll and trim lamb. Butterfly thick parts so roast is even. Score both sides in a crosshatch.
- Mix anchovies, garlic, mint, rosemary, salt, and olive oil into a paste.
- Place lamb on an oiled wire rack over a rimmed baking sheet. Rub all over with herb paste.
- Rest at room temp 1 hour.
- Preheat oven to 425°F. Roast lamb 25–35 min until 125–130°F for medium-rare.
- Rest 10 min, slice, and serve.
Notes
Trim fat/gristle well for easier slicing. Resting before roasting helps even cooking. Try on the grill for smoky flavor!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 0g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 110mg