Monday, June 6, 2011

Butterflied Leg of Lamb Roast

My parents were born and raised in the area of Southern Russia between the Black and Caspian Seas and then in Persia which is now Iran. Lamb was part of their regular diet. This is a wonderful way to cook lamb. I hope you enjoy it as much as we do.

You can ask your butcher to bone and butterfly your leg of lamb. If there is a lot of fat you can trim some of the fat.

1 leg of lamb (4-6 Lbs.) boned and butterflied.
4 red potatoes
1 large onion
Olive Oil

Seasoning Mixture:

1-1/2 Tbsp. Kosher Salt
2-Tbsp. minced fresh rosemary
4 garlic cloves, minced
1/2 C. Dijon Style mustard
1 – Tbsp. balsamic vinegar
1 – Tbsp. fresh lemon juice

In food processor add the salt, rosemary, garlic, and process as fine as possible.
Add the mustard, balsamic vinegar, and lemon juice and process for a minute longer.
Place lamb on baking rack fat side up and spread the processed mixture over the fat side of the lamb.
Let sit at room temperature for 1 hour.

In the meantime wash and cut 4 red potatoes (or any potatoes you desire) in half lengthwise.
Quarter the large onion.

Place the potatoes and the onion in the baking dish, sprinkle with Olive oil and toss the onions and potatoes so they are coated nicely. Place the rack with the lamb over the vegetables. This method of roasting will give the vegetables nice seasoning from the drippings off the roast.

Roast the lamb at 450 degrees for 20 minutes. Turn the lamb over carefully and roast an additional 20 minutes. Let the roast stand for 15 minutes and then slice on the grain and serve.

12 comments:

  1. Ellen. .this looks so simple. I have never made lamb, thinking it was quite complicated. I love the idea of the roast drippin onto the potatoes.

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  2. Dear MGCC Ladies,

    Thanks to Herald Press, I was privileged to review your wonderful cookbook and am now offering one to giveaway on my blog...thank you for all your hard work in putting it together, and for sharing such delicious recipes!

    Blessings,
    Jenna

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  3. Oh this sounds wonderful with the Dijon and Rosemary. It may induce me to try cooking lamb again.

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  4. Thanks for making a beautiful presentation look very do-able!

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  5. Ellen: This looks so sooo yummyy .I never saw a dish like yours that came with a rack . UMm? was also thinking if you could do this on theBBQ and HOW WOULD IT BE DONE DOING IT THAT WAY VERY INTERESTING.JUST LOVE IT
    IF ANYBODY HAS DONE THIS ON THE BBQ PLS. LET ME (us) KNOW THANKS

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  6. Oh how I wish this were on my dinner table tonight!! Lovely!!

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  7. Shirley,
    Yes you can do it on the barbecue. We've barbecued butterflied lamb in the past but we used a red wine marinade with rosemary,garlic, lemon and seasonings instead of the dijon mustard...
    You just need to try to control the flame so it doesn't get to charred. I'd probably still go with 15-20 minutes on each side if the flame is controlled...If you like rare meat cut down on the time...

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  8. Shirley the roaster comes from a special Royal Worcester Jamie Oliver line that was available at Macy's a few years back. It's called the Large Retro Roaster. I love it. It's microwave, oven, dishwasher and freezer safe...

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  9. THANKS ELLEN'


    CAN YOU GAVE OUT THE RECIPE FOR THE RED WINE ONE WOULD LOVE TO TRY IT. YAY I LIKE YOUR ROASTER TOO.

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  10. Shirley,
    Here's one and this would be good for about 3# of meat
    1/4 cup olive oil
    1/4 cup dry red wine
    1 tablespoon kosher salt
    Leaves from 1 to 2 sprigs rosemary, minced (2 teaspoons)
    2 medium cloves garlic, minced (about 2 1/2 teaspoons)
    1 teaspoon freshly ground black pepper

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  11. Thanks sooo much Ellen ;
    I will try this for sure; This is suppose to go under NO HEAT RIGHT!! GEE THANKS AGAIN

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  12. Coming from a country with more sheep than people (New Zealand) lamb is my favourite meat. This receipe looks really good and I'm goign to try it tonight!

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