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Boneless lamb cooks quickly and is easy to carve and serve - perfect for an Easter dinner or a Passover Seder. You can do the boning yourself, if you're feeling surgical, or buy the lamb already butterflied.
- 1/2 cup red wine
- 1/2 cup olive oil
- 1/2 cup mint leaves , chopped
- 4 garlic cloves , minced
- 1 tsp salt
- 1/4 tsp black pepper
- 2.5 kg boneless butterflied leg of lamb
- In a large zip-top plastic bag, combine the wine, olive oil, mint leaves, garlic, salt and pepper. Add the lamb to the bag, then seal the bag shut, pressing out as much of the air as possible. Let marinate, refrigerated, overnight.
- Preheat the oven to 450°F(230°C).
- Remove the lamb from the marinade and place in a large roasting pan, fat side up. Sprinkle with salt and pepper. Roast for 15 minutes, then reduce the temperature to 375°F (190°C) and continue roasting for about 20 to 25 minutes – or until a meat thermometer poked into the thickest part of the roast registers 130°F (54°C) for medium rare. Because a butterflied leg of lamb is unevenly thick, you’ll get a range of doneness from the same roast – thinner parts will be more well done than thicker parts.
- Slice across the grain, arrange on a platter and drizzle with pan juices before serving.