Boneless Butterflied Leg Of Lamb
- serves 8
5 lb(s) (2.5 kg) boneless butterflied leg of lamb
⅓ cup (75 mL) honey
¼ cup (60 mL) vegetable oil
Juice of one lemon
3 Tbsp (50 mL) Dijon mustard
1 small onion, chopped
2 clove garlic, minced
1 Tbsp (15 mL) fresh rosemary
1 tsp (5 mL) salt
1 tsp pepper (5 mL)
1. Combine honey, 3 tablespoons (45 mL) of the oil, lemon juice, mustard, onion, garlic, rosemary, salt, and pepper in a freezer zip top bag. Add lamb, turning to coat. Refrigerate overnight or up to 24 hours. Remove lamb from marinade and discard remaining marinade.
2. For Oven: Preheat oven to 450 degrees (230 degrees Celsius). Pat meat dry with paper towel. Heat remaining oil in oven-proof grill pan over high heat. Sear lamb for 5 minutes, or until well marked. Flip lamb, and transfer pan to oven (or use baking sheet if grill pan is not oven-proof), and cook for 20-25 minutes, to 160 degrees (70 degrees Celsius) for medium. Let rest 10 minutes before slicing.
3. For Grill: Heat grill to high. Sear lamb for 5 minutes, and flip. Reduce heat to medium and cook for about 30 minutes or until 160 degrees (70 Celsius) for medium. Let rest 10 minutes before slicing.