“Patagonia Lamb”, herb-crusted leg of lamb

lamb leg

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner, while pork is more affordable.

white wine

🥗Healthier: chicken broth

💰Cheaper: water with vinegar

Broth adds flavor without alcohol.

Butterfly the leg of lamb by removing the bone and cutting the meat to about 1 inch thick.

In a bowl, combine 1/2 cup extra virgin olive oil, 2 tablespoons fresh squeezed lemon juice, zest of 1 lemon, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon sea salt.

Whisk the mixture together until combined.

Add in 1 bunch of chopped fresh parsley, 4 tablespoons of chopped fresh rosemary, and 3 tablespoons of chopped fresh thyme to the bowl.

Mix the herbs into the olive oil mixture until well combined, ensuring it has a crust consistency.

Place the butterflied leg of lamb in a ceramic baking dish.

Pour the herb mixture over the lamb and use a silicone or rubber spatula to press it on top.

Preheat the oven to 350 degrees Fahrenheit.

Roast the lamb in the oven for about 15 minutes, then check the internal temperature.

Once the temperature reaches 135 degrees Fahrenheit, remove the lamb from the oven and let it rest for a few minutes.

Cooking Techniques

Equipment Needed

Spice Level: