Ingredients
Units
Scale
- 3–4 lbs. butterflied leg of lamb (butcher can butterfly for you)
- 4–6 chopped garlic, fresh
- 2–3 tsp Herbs de Provence
- 1 Tbsp. dried Oregano LOVE THIS BRAND
- 1 tsp black pepper
- 2 tsp. Celtic sea salt
- 1 Tbsp. lemon zest
- 1/3 C fresh lemon juice
- 1/2 red onion minced
- 1/2 cup olive oil
- 1/4 C Balsamic vinegar
Instructions
- Blend all the ingredients to the marinade together. I like to mix the dry ingredients first and add in the wet. Thoroughly blending it all together. Marinade can be made a couple days ahead too.
- In a glass dish, add the lamb and pour the marinade over the meat, making sure it covers all areas of the lamb. Cover with plastic wrap or the lid of your container.
- Every few hours, that you are awake, turn and flip the lamb to coat with marinade.
- Day of dinner: Preheat oven to 350-degrees. Take lamb out from the fridge and allow to sit out for 30-40 minutes to come to room temperature before roasting.
- Place leg of lamb in a roasting dish to fit the lamb. A cozy dish works well or if roasting potatoes or other hardier veggies, they can be added into the pan as well. I like roasting trays of veggies too!
- Once the lamb is done, test for medium rare using a meat thermometer measuring it’s internal temperature of 125-degrees
Notes
Once cooked, cover and allow to rest for at least 10-15 minutes. THIS IS a very important part with roasting and or cooking pieces of meat. Allowing the meat to rest before cutting will help it retain and distribute its juices, tenderize and help with slicing.
- Prep Time: 1 day
- Cook Time: 40 minutes