Oven Cook Butterfly Lamb

Lightly score the inside of the thickest part of a 1 5kg butterflied lamb leg in a criss cross fashion giving the lamb a more overall thickness.

Oven cook butterfly lamb. Sprinkle with salt and pepper. 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. Season to taste and. Preheat oven to 180 degrees c or heat the bbq.

Roast uncovered for 50 minutes or until an instant read meat thermometer registers 60 degrees c for medium rare or 65 degrees c for medium. Place the lamb on a foil lined baking sheet and preheat your oven to 275 degrees fahrenheit. Reduce oven to hot 200c. Roasting a butterflied leg of lamb is a snap.

When lamb is resting. Preheat the oven to 160ºc. Ingredients 2 teaspoons fresh thyme leaves 2 teaspoons fresh rosemary leaves minced 3 garlic cloves minced 1 small onion chopped 1 4 cup olive oil 1 4 cup red wine vinegar 2 tablespoons orange juice 3 tablespoons dijon mustard 1 4 to 5 pound boneless leg of lamb butterflied 1 teaspoon. To make the marinade place zest juice honey garlic paprika rosemary and oil in a large bowl.

Then lightly score the the meat in a. Slide the sheet pan into your oven on a middle rack. Instructions remove the lamb from the refrigerator and unroll it on the cutting board. Cook in a very hot oven 240c for 10 minutes.

Combine 2 tbsp each of chopped parsley and capers the rind and juice of 1 lemon and 1 tbsp olive oil then rub over the lamb. With a sharp knife trim off the excess fat and. Meanwhile to make the lemon herb cream place all ingredients in a small bowl and stir to combine. Then season lamb with pepper and salt.

Place the joint skin side up onto the trivet which should line the base of the tray. To make the lamb the same thickness butterfly book the thick parts by making shallow diagonal slices and pressing the. Transfer lamb to a tray. Remove lamb from marinade and place in shallow roasting pan.

Season the lamb with any additional spices or herbs as desired. Just watch the temperature carefully and shoot for a minimum internal temperature of 145 degrees fahrenheit as recommended by the usda.