Introduction
If you are looking to impress at your next gathering or simply want to enjoy a hearty and flavorful meal, marinated butterflied lamb leg is an excellent choice. This recipe highlights the rich taste of lamb, enhanced with aromatic herbs and zesty lemon, creating a perfect balance for your palate. Whether you opt for the BBQ or stove/oven cooking method, this dish promises tender, juicy meat that pairs beautifully with fresh garnishes and sides.
Detailed Ingredients with Measures
– 1.5 – 1.8 kg (3 – 3.6 lb) butterflied (boneless) lamb leg
Marinade:
– 1 tablespoon dried oregano
– 3 large garlic cloves, minced
– 2 teaspoons salt
– 1 teaspoon black pepper
– 1/3 cup fresh lemon juice
– 1 tablespoon lemon zest (zest of 1 lemon)
– 1/2 cup olive oil
For Cooking:
– 1 tablespoon oil (for brushing BBQ or for stove sear)
Serving Options:
– Lemon wedges, for garnish
– Fresh oregano leaves, optional garnish
– Flatbreads or store-bought pita breads
– Greek salad
– Tzatziki or plain yogurt
Prep Time
3 hours to 24 hours (for marinating)
Cook Time, Total Time, Yield
Cook Time: Approximately 20 minutes
Total Time: Up to 24 hours (including marinating)
Yield: Serves 6-8 people
Instructions
1. **Marinate the Lamb:**
In a large ziplock bag, combine all the marinade ingredients. Add the butterflied lamb leg to the bag. Massage thoroughly to ensure the marinade coats all parts of the meat, including any crevices. Seal the bag and refrigerate for at least 3 hours, preferably up to 24 hours for enhanced flavor.
2. **Preparation Before Cooking:**
Remove the marinated lamb from the refrigerator about 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
3. **Cooking Methods:**
**BBQ Method:**
Preheat the BBQ grill until very hot. Brush the grates with oil to prevent sticking. Remove the lamb from the marinade and place it on the grill, fat side down. Cook for approximately 12 minutes on the first side. Flip the lamb and cook for an additional 8 minutes on the other side, or until the internal temperature reaches 57°C (135°F) for medium-rare. Once cooked, remove the lamb from the grill, loosely cover with foil, and let it rest for about 10 minutes before slicing.
**Stove/Oven Method:**
Preheat the oven to 180°C (350°F). Place a rack on a baking tray. If necessary, cut the lamb into 2 or 3 large pieces to fit your skillet. Heat oil in a skillet over medium-high heat. Sear each piece of lamb until golden brown on both sides, about 2–3 minutes per side. Transfer the seared lamb pieces to the prepared rack on the baking tray. Roast in the preheated oven for 22–25 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare. Remove from the oven, loosely cover with foil, and let it rest for about 10 minutes before slicing.
4. **Serving:**
Slice the rested lamb and arrange it on a serving platter. Garnish with lemon wedges and fresh oregano leaves, if desired. Serve alongside flatbreads or pita breads, Greek salad, and tzatziki or plain yogurt.
Enjoy your meal!
Detailed Directions and Instructions
Marinate the Lamb:
– In a large ziplock bag, combine all the marinade ingredients.
– Add the butterflied lamb leg to the bag. Massage thoroughly to ensure the marinade coats all parts of the meat, including any crevices.
– Seal the bag and refrigerate for at least 3 hours, preferably up to 24 hours for enhanced flavor.
Preparation Before Cooking:
– Remove the marinated lamb from the refrigerator about 1 hour before cooking to allow it to come to room temperature. This ensures even cooking.
Cooking Methods:
BBQ Method:
– Preheat the BBQ grill until very hot. Brush the grates with oil to prevent sticking.
– Remove the lamb from the marinade and place it on the grill, fat side down.
– Cook for approximately 12 minutes on the first side.
– Flip the lamb and cook for an additional 8 minutes on the other side, or until the internal temperature reaches 57°C (135°F) for medium-rare.
– Once cooked, remove the lamb from the grill, loosely cover with foil, and let it rest for about 10 minutes before slicing.
Stove/Oven Method:
– Preheat the oven to 180°C (350°F). Place a rack on a baking tray.
– If necessary, cut the lamb into 2 or 3 large pieces to fit your skillet.
– Heat oil in a skillet over medium-high heat. Sear each piece of lamb until golden brown on both sides, about 2–3 minutes per side.
– Transfer the seared lamb pieces to the prepared rack on the baking tray.
– Roast in the preheated oven for 22–25 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare.
– Remove from the oven, loosely cover with foil, and let it rest for about 10 minutes before slicing.
Serving:
– Slice the rested lamb and arrange it on a serving platter.
– Garnish with lemon wedges and fresh oregano leaves, if desired.
– Serve alongside flatbreads or pita breads, Greek salad, and tzatziki or plain yogurt.
Notes
Marinade Time:
– The longer the lamb marinates, the more flavorful it becomes. Aim for at least 12 hours for best results.
Cooking Temperature:
– For accurate results, use a meat thermometer to check the internal temperature.
Resting Time:
– Letting the lamb rest after cooking helps retain its juices, resulting in a more tender and flavorful dish.
Serving Suggestions:
– This lamb pairs well with a variety of sides, so feel free to mix and match according to your preference.
Cook techniques
Marinate the Lamb
In a large ziplock bag, combine marinade ingredients thoroughly. Add the butterflied lamb leg and massage to ensure even coating. Seal and refrigerate for 3 to 24 hours for optimal flavor.
Preparation Before Cooking
Remove the marinated lamb from the refrigerator, allowing it to come to room temperature for about 1 hour. This step promotes even cooking throughout the meat.
BBQ Method
Preheat the BBQ grill until very hot, brushing the grates with oil. Place the lamb on the grill, fat side down, cooking for approximately 12 minutes before flipping it over. Cook for another 8 minutes or until the internal temperature reaches 57°C (135°F) for medium-rare. Let it rest loosely covered with foil for about 10 minutes before slicing.
Stove/Oven Method
Preheat the oven to 180°C (350°F) and set a rack on a baking tray. If needed, cut the lamb into large pieces for fitting in your skillet. Sear each piece in hot oil on medium-high heat until golden brown, around 2–3 minutes per side. Transfer to the rack and roast for 22–25 minutes, reaching an internal temperature of 57°C (135°F) for medium-rare. Rest covered loosely with foil for about 10 minutes before slicing.
FAQ
How do I know when the lamb is done?
The lamb should reach an internal temperature of 57°C (135°F) for medium-rare doneness. Using a meat thermometer is the best way to ensure proper cooking.
Can I marinate the lamb overnight?
Yes, marinating the lamb overnight can enhance the flavor. However, be cautious not to exceed 24 hours as the meat may become too tender.
What should I serve with the lamb?
The lamb pairs well with lemon wedges, fresh oregano leaves, flatbreads or pita breads, Greek salad, and tzatziki or plain yogurt.
Is there a specific way to cut the lamb?
Slice the rested lamb against the grain to ensure tender pieces. This helps maintain the juiciness of the meat in each bite.
Conclusion
The marinated butterflied lamb leg is a delightful dish that showcases robust flavors and tender meat. Whether cooked on the BBQ or in the oven, this recipe ensures a juicy and flavorful outcome. Paired with flatbreads, Greek salad, and a refreshing yogurt sauce, it makes for a perfect meal for gatherings or celebratory events.
More recipes suggestions and combination
Consider serving the lamb with a side of roasted vegetables, such as zucchini, bell peppers, and carrots, for added color and nutrition.
Herbed Couscous
A fluffy herbed couscous seasoned with lemon and fresh herbs complements the lamb beautifully and adds a Mediterranean flair to the meal.
Tabbouleh Salad
A refreshing tabbouleh salad made with parsley, mint, tomatoes, and bulgur wheat can provide a zesty contrast to the rich flavors of the lamb.
Stuffed Peppers
Baked stuffed peppers filled with rice, chickpeas, and feta cheese can be a wonderful side dish, enhancing the overall flavors of your lamb dish.
Roasted Potatoes
Serve with roasted baby potatoes seasoned with garlic and rosemary to absorb the delightful lemony notes from the lamb marinade.
Grilled Corn on the Cob
Grilled corn brushed with herb butter is another great complement, bringing a sweet crunch alongside the savory lamb.
Middle Eastern Spiced Rice
A fragrant rice dish spiced with cinnamon and cumin adds a comforting base to the meal, balancing the tanginess of the lamb.
