Blackened Butterflied Leg of Lamb
Transform your dinner table with the bold and smoky flavors of this Blackened Butterflied Leg of Lamb. Perfectly seasoned with a robust blend of paprika, cumin, cayenne, and herbs, this dish delivers a delightful crust that pairs beautifully with the tender, juicy lamb. The butterflied cut ensures even cooking and quick grilling, making it ideal for a weeknight feast or a special gathering. A squeeze of fresh lemon juice enhances the savory spices, while a garnish of chopped parsley adds a touch of brightness. Serve with lemon wedges for a final zesty flourish, and prepare to impress your guests with this restaurant-quality centerpiece in just under an hour. Perfect for grilling or cast-iron cooking, this recipe is a delicious celebration of big flavors and easy preparation!
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Recipe Information
Ingredients
- 1 whole (about 4-5 lbs) butterflied leg of lamb
- 3 tablespoons olive oil
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons (chopped, for garnish) fresh parsley
- 4 (for serving) lemon wedges
Instructions
Preheat your grill or cast-iron skillet over medium-high heat.
Trim any excess fat from the butterflied leg of lamb and pat it dry with paper towels. Set aside.
In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, ground cumin, cayenne pepper, kosher salt, and black pepper to make the blackening spice mix.
Rub the lamb generously with olive oil on all sides. Then, coat the lamb evenly with the blackening spice mix, pressing gently to adhere.
If using a grill, ensure the grates are oiled to prevent sticking. Sear the lamb fat-side down for 4-5 minutes, or until a nicely blackened crust forms. If using a skillet, sear on one side for the same duration.
Flip the lamb and continue searing for another 4-5 minutes. Reduce the heat to medium and cook for an additional 15-20 minutes, flipping occasionally, until the internal temperature reaches 135°F (medium-rare) or your desired doneness.
Transfer the lamb to a cutting board and sprinkle with lemon juice. Tent it loosely with foil and let it rest for 10 minutes to retain its juices.
Slice the lamb against the grain into thin pieces. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
5513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.2 g | 571% | |
| Saturated Fat | 187.0 g | 935% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 3.4 g | ||
| Protein | 405.6 g | 811% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 6711 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
