Boneless Butterflied Leg Of Lamb

  • serves 8

 

64 Ratings
Directions for: Boneless Butterflied Leg Of Lamb

Ingredients

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)

Directions

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.

See more: Summer, Party Favourites, Bake, Dinner, Lamb, Main, Grill, Barbeque, Spring, BBQ


https://www.foodnetwork.ca/recipe/boneless-butterflied-leg-of-lamb/6975/

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