Oven Butterfly Leg Of Lamb

In the case of larger thicker pieces of meat it might be sliced in more than one place so that it unfolds into a flatter cut of meat.

Oven butterfly leg of lamb. Cooking for 15 to 20 minutes per pound at an oven temperature of 325 f is sufficient for medium rare to medium. Just watch the temperature carefully and shoot for a minimum internal temperature of 145 degrees fahrenheit as recommended by the usda. Season to taste and. To make the lamb the same thickness butterfly book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a.

Add leg of lamb and turn to coat. Cut down vertically along the length of the leg to the bone then begin to cut around the bone. To make the marinade place zest juice honey garlic paprika rosemary and oil in a large bowl. Combine thyme rosemary garlic oil wine and mix well.

Place in centre of oven and roast for 20 minutes then reduce the temperature to 190 c then continue roasting for 25 minutes per 500g reaching a core temperature of minimum 58 c. Add the leg of lamb. Marinate for 15 min in refrigerator. Scrape the meat away from the bone as.

In a heavy duty zipper lock food storage bag combine the thyme rosemary garlic onion oil vinegar orange juice and mustard and mix well. Roasting a butterflied leg of lamb is a snap. Put the leg meatier side down on a large chopping board and use your fingers to locate the bone. Butterflied leg of lamb when a cut of meat is butterflied it means it is cut almost in half horizontally and opened flat so that it cooks more quickly and more evenly.

Place the joint skin side up onto the trivet which should line the base of the tray. Preheat oven to 180 degrees c or heat the bbq. Seal the bag and turn to coat. Steps to make it.

With a sharp knife trim off the excess fat and any gristle. Preheat oven to 200 c. Remove the lamb from the refrigerator and unroll it on the cutting board. Massage the meat through the bag for a bit.