Butterfly Lamb With Rosemary
Butterfly lamb with rosemary offers tender, flavorful meat infused with lemon and aromatic herbs, perfect for special occasions or gatherings with family and friends.
Ingredients
Instructions
- Place the boned leg of lamb in a shallow pan.
- Combine olive oil, lemon juice, dried rosemary, ground black pepper, and bay leaf.
- Blend well and rub the mixture all over the lamb.
- Cover and let stand for 2 hours or longer in a cool place, unrefrigerated.
- Turn the meat occasionally during the standing time.
Tips & Substitutions
For enhanced flavor, marinate the lamb overnight instead of just two hours. If you don't have dried rosemary, fresh rosemary can be used—just double the amount. You can also substitute lemon juice with white wine vinegar for a tangy twist. Make sure to let the lamb come to room temperature before cooking for more even results.
Serving Suggestions
Serve the butterfly lamb sliced with a drizzle of the marinade for added flavor. It pairs beautifully with sides like roasted vegetables or a refreshing Pasta Salad. A light red wine complements the dish well, enhancing the herbaceous notes of the rosemary. For a complete Mediterranean experience, consider adding Greek Style Leg Of Lamb to your meal.
Storage & Reheating
Store any leftover lamb in an airtight container in the refrigerator for up to three days. To reheat, place the lamb in a preheated oven at 325°F (165°C) until warmed through, about 20-30 minutes, to prevent it from drying out. Alternatively, you can slice it and warm it gently in a skillet.
Nutrition & Diet Analysis (per serving)
Each serving of Butterfly Lamb With Rosemary contains roughly 1381 calories, with 55g protein, 340g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (477% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. It also contributes 133g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, while a leg of lamb is traditional, you can use other cuts such as shoulder or rack of lamb. Just adjust the cooking time accordingly, as different cuts may require varying cooking durations to achieve tenderness.
How can I tell when the lamb is cooked to the right doneness?
Using a meat thermometer is the best way to ensure your lamb is cooked to the desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), and for medium, 145°F (63°C). Remember to let it rest for at least 15 minutes before slicing.
Is it necessary to let the lamb stand before cooking?
Yes, letting the lamb stand after marinating allows the flavors to penetrate the meat more deeply and helps it cook more evenly. This resting period also enhances the overall tenderness and juiciness of the final dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).