Butterflied Leg of Lamb Williams Sonoma
Elevate your dining experience with this Butterflied Leg of Lamb from Williams Sonoma, a stunning centerpiece that’s both flavorful and easy to prepare. Perfectly marinated in a vibrant blend of olive oil, garlic, fresh rosemary, thyme, lemon juice, and Dijon mustard, this tender cut of lamb absorbs every ounce of bold, zesty flavor. Whether grilled to smoky perfection or roasted in the oven, this recipe ensures juicy, evenly cooked meat with a delightful herbaceous crust. Ready in just about an hour (with additional marination time), it’s ideal for special occasions or weekend gatherings. Serve this butterflied leg of lamb sliced thinly alongside crisp vegetables, roasted potatoes, or a bright salad to complete an unforgettable feast.
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Recipe Information
Ingredients
- 5 pounds Butterflied leg of lamb
- 0.25 cups Olive oil
- 6 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 0.25 cups Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Red wine vinegar
Instructions
Place the butterflied leg of lamb in a large resealable plastic bag or a shallow dish.
In a medium bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon juice, lemon zest, kosher salt, black pepper, Dijon mustard, and red wine vinegar to create the marinade.
Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap, and refrigerate for at least 4 hours, preferably overnight.
When ready to cook, remove the lamb from the refrigerator and allow it to come to room temperature for 30 minutes.
If grilling, preheat the grill to medium-high heat (375–400°F) and oil the grates. If roasting, preheat the oven to 425°F and line a baking sheet with foil or parchment paper.
Remove the lamb from the marinade and pat it dry with paper towels. Discard the marinade.
If grilling, place the lamb on the grill, fat-side down, and cook for 20 minutes. Flip the lamb and cook for another 15–20 minutes, or until the internal temperature reaches 130°F for medium-rare, 140°F for medium, or 150°F for medium-well. Use an instant-read thermometer to check the temperature.
If roasting, place the lamb on the prepared baking sheet and roast for 30–40 minutes, or until the desired internal temperature is reached, as per the grilling guidelines above.
Remove the lamb from the grill or oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10 minutes to allow the juices to redistribute.
Slice the lamb thinly against the grain and serve warm. Garnish with additional fresh herbs, if desired.
Nutrition Facts
Calories |
6249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.4 g | 656% | |
| Saturated Fat | 211.8 g | 1059% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1814 mg | 605% | |
| Sodium | 3122 mg | 136% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.4 g | ||
| Protein | 456.1 g | 912% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 49.3 mg | 274% | |
| Potassium | 7150 mg | 152% | |
*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.
