Butterflied Lamb with Garlic Butter
Elevate your next special meal with this stunning Butterflied Lamb with Garlic Butter—an irresistible combination of tender lamb infused with bold, fragrant flavors. This recipe begins with a butterflied leg of lamb, trimmed and prepped for maximum ease, then slathered in a luscious garlic butter made with fresh rosemary, parsley, thyme, and a zesty hint of lemon. Whether you choose to grill it for those perfect smoky char marks or oven-roast it for juicy, evenly cooked perfection, the result is a show-stopping centerpiece that's both flavorful and impressively simple to prepare. Ready in just over an hour (plus marinating time), this dish serves up to six people, making it perfect for gatherings or a hearty family dinner. Serve it golden and glistening with a side of lemon wedges to brighten every bite. A true celebration of classic Mediterranean-inspired flavors!
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Recipe Information
Ingredients
- 1 kg Butterflied lamb leg (bone removed, fat trimmed)
- 100 g Unsalted butter (softened)
- 6 Garlic cloves (minced)
- 2 tbsp Fresh rosemary (chopped)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh thyme (chopped)
- 2 tbsp Lemon juice
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper (freshly ground)
- 4 Fresh lemon wedges (to serve)
Instructions
Place the butterflied lamb leg in a large dish or baking tray. Pat it dry with paper towels.
In a small bowl, combine softened butter, minced garlic, rosemary, parsley, thyme, lemon juice, olive oil, salt, and black pepper. Mix well until the mixture forms a flavorful garlic butter paste.
Spread the garlic butter mixture evenly over both sides of the lamb, massaging it gently into the meat.
Cover the lamb with plastic wrap and allow it to marinate in the refrigerator for at least 2 hours, or overnight for best results.
If grilling, preheat your grill to medium-high heat and oil the grate to prevent sticking. If roasting, preheat the oven to 200°C (400°F).
For grilling: Place the lamb flat on the grill and cook for 10-12 minutes per side for medium-rare, or until the internal temperature reaches 60°C (140°F). Adjust the cooking time for your desired doneness.
For roasting: Lay the lamb flat in a roasting pan and place it in the preheated oven. Roast for 35-40 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).
After cooking, remove the lamb from the heat or oven and let it rest for 10 minutes, tented loosely with foil, to allow the juices to redistribute.
Slice the rested lamb into thin cuts and serve with fresh lemon wedges on the side.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.1 g | 269% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 3091 mg | 134% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 4.2 g | ||
| Protein | 263.9 g | 528% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 254 mg | 20% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3853 mg | 82% | |
*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.
