Roasted butterflied leg of lamb makes Sunday lunch a breeze. Roasting times are reduced but flavours are enhanced by exposing a greater area for you to rub in great flavours like garlic and rosemary.
- Leg of lamb 1.5kg – 2kg, boned and butterflied
- 2-3 Cloves of garlic
- Olive oil
- 3 sprigs of fresh rosemary
- 4 bay leaves – fresh is best
Either buy your leg of lamb with the bone in and butterfly it yourself, or ask your butcher to do it for you.
- Once your leg of lamb has been butterflied, lay it out skin side down on a large roasting tin and sprinkle with a little sea salt
- Chop your garlic cloves into little chunks and place in the folds of the lamb. Don’t worry about using all of it, just make sure the garlic is evenly dispersed around the surface of your lamb.
- Break up your rosemary stalks into sprigs and place randomly over the surface of the lamb.
- Chop each bay leaf into 3 and scatter over before adding a good drizzle of olive oil over the leg of lamb.
Cooking your butterflied leg of lamb
Cooking times will depend on the size of your leg of lamb, so can vary. Our favourite method is to bring the oven up to around 220 C or gas mark 7, and roast for 30 minutes. Take the leg of lamb out of the oven and rest under tin foil for up to 15 minutes.