Great Butterflied Leg of Lamb Marinade a La Phyllis
Infuse your next dinner gathering with the vibrant flavors of "Great Butterflied Leg of Lamb Marinade a La Phyllis." This recipe transforms a butterflied leg of lamb into a succulent centerpiece, thanks to a bold marinade featuring fresh rosemary, thyme, and parsley, paired beautifully with zesty lemon juice, garlic, and a hint of smoked paprika. A touch of honey and Dijon mustard adds depth and balance, while olive oil ensures the lamb stays tender as it cooks to perfection. Perfect for grilling or roasting, this easy yet impressive dish is ideal for entertaining, offering a melt-in-your-mouth texture with every slice. Serve it alongside roasted vegetables or a crisp salad for a show-stopping main course that’s as aromatic as it is delicious.
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Recipe Information
Ingredients
- 1 piece (about 4-5 pounds) Butterflied leg of lamb
- 0.5 cup Olive oil
- 0.33 cup Fresh lemon juice
- 2 tablespoons (chopped) Fresh rosemary leaves
- 1 tablespoon (chopped) Fresh thyme leaves
- 2 tablespoons (chopped) Fresh parsley
- 4 cloves (minced) Garlic cloves
- 2 tablespoons Dijon mustard
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Honey
- 2 teaspoons (or to taste) Salt
- 1 teaspoon (freshly ground) Black pepper
Instructions
Lay the butterflied leg of lamb flat on a work surface. Trim any excess fat or silver skin if necessary.
In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, rosemary, thyme, parsley, minced garlic, dijon mustard, ground cumin, smoked paprika, honey, salt, and black pepper. This will be your marinade.
Place the lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the lamb for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the meat. Turn the lamb occasionally in the marinade to ensure even absorption.
When ready to cook, preheat your grill or oven to medium-high heat (about 375–400°F for grilling or 400°F for roasting).
If grilling, place the lamb on the grill with the skin-side down. Grill for 10-12 minutes per side for medium-rare, or until the internal temperature registers 135°F (for medium, cook to 145°F). Adjust the grill heat if necessary to prevent burning.
If roasting, place the lamb on a roasting rack in a baking pan. Roast for 45–60 minutes, or until the desired internal temperature is reached (135°F for medium-rare, 145°F for medium).
Remove the lamb from the heat and let it rest for 10–15 minutes. Resting allows the juices to redistribute and ensures a tender result.
Slice the lamb against the grain into thin slices and serve immediately. Pair with roasted vegetables, a crisp green salad, or buttery mashed potatoes for a complete meal.
Nutrition Facts
Calories |
6152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.1 g | 666% | |
| Saturated Fat | 197.5 g | 988% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 6827 mg | 297% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.1 g | ||
| Protein | 402.3 g | 805% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 46.3 mg | 257% | |
| Potassium | 6327 mg | 135% | |
*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.
