Roast Lamb Feast: Butterflied Leg of Lamb with Garlic and Rosemary

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

White wine is often cheaper and can add acidity.

Rub the butterflied leg of lamb with rosemary, garlic, salt, black pepper, and olive oil on both sides.

Brown the lamb in the roasting pan.

Prepare two sides: for peas, combine 2 bags of frozen peas, 2 tablespoons of butter, and 1/4 cup of mint, cover with Saran Wrap, and microwave for about 10 minutes.

For asparagus, drizzle 2 lbs of asparagus with olive oil and sprinkle with salt and pepper.

After browning the lamb, add chopped onions and carrots to the roasting pan.

Prepare the potatoes by peeling, halving, and parboiling them for about 5-6 minutes, then drain and shake them in the pot to create a fluffy surface.

Add 2 tablespoons of olive oil and 2 tablespoons of butter to the parboiled potatoes and mix.

Place the lamb back on top of the vegetables and potatoes in the roasting pan.

Roast in the oven until the internal temperature reaches 135°F to 140°F, depending on desired doneness.

Once the lamb is done, let it rest and turn up the temperature on the potatoes and vegetables to brown them.

Add the asparagus to the oven for the last 10 minutes of cooking.

Cooking Techniques

Equipment Needed

Spice Level: