This recipe proves that leg of lamb is one of the best no-fuss, go-to centerpiece roasts for group entertaining. Enrobed in a flavorful fresh herb coating, the butterflied leg cooks in only a half hour and results in a range of succulent doneness from rare to medium to well, thanks to the uneven thickness of the cut.
Serve with roasted potatoes.
Make ahead: The lamb needs to marinate in the refrigerator for 8 to 12 hours and sit at room temperature for 1 hour before roasting.
Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.
Ingredients
Servings: 8–10
Directions
Active:
15 mins|
Total: 45 mins, plus 8 to 12 hours’ marinating time
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Step 1
In a food processor or blender, combine the olive oil, oregano, mint, garlic, salt, honey and balsamic vinegar. Blend into a smooth paste.
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Step 2
Thoroughly pat the lamb dry, and massage the herb paste all over. Transfer to a large dish, cover with plastic wrap and refrigerate for 8 to 12 hours.
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Step 3
About 1 hour before you plan to roast the lamb, remove it from the refrigerator and set aside on the counter; bringing the meat closer to room temperature will help it cook more evenly. Massage the herb paste into the meat again, re-cover and let sit on the counter while you preheat the oven.
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Step 4
Position a rack in the middle of the oven and preheat to 425 degrees. Set a roasting rack (or wire rack) over a large sheet pan or in a shallow roasting pan. (If you don’t have either, create a makeshift one by making a long “snake” out of aluminum foil and arranging it like a spiral in the pan.)
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Step 5
Grind a generous amount of black pepper all over the lamb and transfer it to the rack. Roast for 25 to 30 minutes, or until the thickest part of the lamb reads 120 degrees (for a rosy medium) on an instant-read thermometer.
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Step 6
Transfer the meat to a cutting board, loosely tent with foil and let rest for 15 to 20 minutes. (This allows the juices to settle, so that you get the most tender meat.) Slice the meat against the grain, into thin or thick pieces, and transfer to a serving platter.
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Step 7
Squeeze the juice of one of the lemon halves over the top, and slice the remaining lemon half. Garnish with a handful of mint leaves, oregano leaves and lemon slices, and serve.
Substitutions
Switch up the herbs >> Try fresh rosemary, thyme, dill, cilantro or parsley.
Balsamic vinegar >> lemon or lime juice, sour orange juice or sherry vinegar.
Honey >> jelly, jam, maple syrup or pomegranate molasses.
Variations
To grill the lamb, cook, covered, over direct medium-high heat on a rack that is at least 6 inches from the fire (to avoid burning the outside and causing fat flare-ups).
Notes
Many supermarket meat cases carry packaged butterflied leg of lamb, trimmed and ready to season and cook. If you have access to a specialty butcher, buy a whole, bone-in leg, which includes the shank and is typically about 6 pounds. Ask the butcher to remove the bone, as much fat as possible and the papery membrane. If you’d like, keep the bones and use them to simmer for lamb stock.
