Butterflied Leg of Lamb Roasted with Ginger and Garlic
Elevate your next family dinner or special gathering with this Butterflied Leg of Lamb Roasted with Ginger and Garlic—a showstopping centerpiece packed with bold, aromatic flavors. This recipe combines tender, juicy lamb with a vibrant marinade made from fresh ginger, garlic, soy sauce, lemon juice, and a touch of honey for irresistible sweet and savory notes. Infused with warm spices like cumin and coriander, this dish brings an exotic flair to your table while maintaining a classic roast appeal. Perfectly roasted to medium-rare, the butterflied cut ensures even cooking and quicker preparation, making it both impressive and practical. Serve this elegant roasted lamb alongside roasted vegetables or a refreshing salad, and don’t forget an optional garnish of rosemary for a stunning presentation. A true feast for the senses, this recipe is ideal for holidays, celebrations, or any time you want to treat your guests to something unforgettable.
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Recipe Information
Ingredients
- 4 pounds Butterflied leg of lamb
- 2 tablespoons Fresh ginger
- 6 units Garlic cloves
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Lemon juice
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 sprigs Fresh rosemary (optional, for garnish)
Instructions
Place the butterflied leg of lamb on a clean cutting board and pat it dry with paper towels.
In a small food processor or blender, combine the fresh ginger, garlic cloves, olive oil, soy sauce, lemon juice, honey, ground cumin, ground coriander, salt, and black pepper. Blend until it forms a smooth marinade.
Place the lamb in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
Preheat your oven to 425°F (220°C). Remove the lamb from the marinade and place it on a roasting rack set in a roasting pan. Let it come to room temperature while the oven heats.
Roast the lamb in the preheated oven for 20 minutes at 425°F (220°C). Then, reduce the temperature to 375°F (190°C) and continue to roast for an additional 30 minutes, or until an instant-read meat thermometer inserted into the thickest part of the lamb reads 135°F (57°C) for medium-rare.
Once cooked, remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the lamb against the grain and arrange the slices on a serving platter. Garnish with fresh rosemary sprigs if desired, and serve warm with your favorite sides.
Nutrition Facts
Calories |
841 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1148 mg | 50% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.0 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 979 mg | 21% | |
*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.
