Cooking a Butterflied Leg of Lamb

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.

Butterfly the leg of lamb by removing the bone and cutting it open for even thickness.

Make slits in the lamb and insert pieces of garlic to flavor the meat.

Prepare the marinade with olive oil, lemon zest, lemon juice, black pepper, and fresh oregano.

Rub some of the marinade over the lamb and reserve the rest for later.

Cover the lamb with plastic wrap and refrigerate for a couple of hours to allow flavors to develop.

After marinating, take the lamb out of the fridge and add salt to it.

Heat a pan until very hot and brown the lamb on all sides to seal in the flavors.

Once browned, pour the reserved marinade over the lamb and transfer it to the oven.

Cook the lamb in the oven until done, then let it rest for 15 minutes to allow juices to redistribute.

Carve the lamb and serve it with a classic Greek salad.

Cooking Techniques

Equipment Needed

Spice Level: