Imagine a culinary journey that transforms an ordinary meal into an extraordinary dining experience. This Rubbed Butterflied Leg of Lamb with Garlic, Rosemary, and Thyme is not just a recipe—it's a flavor explosion that will transport your taste buds straight to the sun-drenched hills of the Mediterranean. With its perfect blend of aromatic herbs and tender, succulent meat, this dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 butterflied leg of lamb (4 lbs)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Remove the butterflied leg of lamb from refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (218°C). Position the oven rack in the middle position for optimal heat distribution.
- In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create an aromatic herb rub.
- Pat the lamb dry with paper towels to remove excess moisture, which helps achieve a better sear and herb adherence.
- Drizzle olive oil over the entire surface of the lamb, then generously massage the herb mixture into both sides of the meat, ensuring complete coverage.
- Place the lamb in a large roasting pan or cast-iron skillet with the fat side facing up, allowing the fat to render and baste the meat during cooking.
- Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Use a meat thermometer inserted into the thickest part of the lamb to check doneness, avoiding contact with bone.
- Once desired temperature is reached, remove the lamb from the oven and let it rest on a cutting board for 15-20 minutes, which allows juices to redistribute and ensures a tender result.
- After resting, slice the lamb against the grain into thin slices and serve immediately with your choice of side dishes.
Tips
- Temperature Matters: Always let your lamb rest at room temperature before cooking to ensure even heat distribution.
- Moisture is Key: Pat the lamb dry before applying the herb rub to help create a beautiful, crispy exterior.
- Herb Infusion: Massage the herb mixture thoroughly into the meat to maximize flavor penetration.
- Fat-Side Up: Roasting the lamb with the fat side facing up helps self-baste the meat, keeping it juicy and flavorful.
- Precision Cooking: Use a meat thermometer to achieve your desired level of doneness without overcooking.
- Resting is Crucial: Allow the lamb to rest after cooking to redistribute juices, ensuring each slice is tender and succulent.
- Slice Strategically: Always cut against the grain to guarantee the most tender and enjoyable eating experience.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 130mg
