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    You are in: Home / Recipes / Butterflied Leg of Lamb Roasted With Ginger and Garlic Recipe
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    Butterflied Leg of Lamb Roasted With Ginger and Garlic

    Butterflied Leg of Lamb Roasted With Ginger and Garlic. Photo by Bergy

    1/3 Photos of Butterflied Leg of Lamb Roasted With Ginger and Garlic

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Oxford's Note:

    Excellent for Spring. Ask the butcher to butterfly the leg (removing the bone and opening the leg to make a flat piece of meat) and then back home spend five minutes with a sharp knife trimming up his or her handiwork. You will divide the leg into individual sections, following the muscles. There's a bit of waste, but you end up with pure meat and a judicious amount of fat, which helps baste the roasting meat, plus the end result is so much easier to carve than a whole leg with bones in it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the oil in a small pan over medium heat. When hot add the rosemary, ginger, garlic, 3 teaspoons of the salt, and pepper. Sauté for 1 minute, then remove from the heat. Allow the mixture to cool, then rub the paste into the lamb. Cover loosely and refrigerate for at least 4 and up to 24 hours.
    2. 2
      Take the lamb out of the fridge 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
    3. 3
      Set a large nonstick saucepan over high heat and heat the pan for 2 minutes. Keeping the heat high, sear the lamb on both sides in batches. Scrape any scraps of rosemary and ginger in the saucepan onto the seared meat after each batch.
    4. 4
      Arrange the lamb on a sheet pan and put in the oven to roast. Start checking the smaller pieces for doneness after 10 minutes. The largest piece will take about 20 minutes. If you have a meat thermometer, use it now. My thermometer broke about 6 years ago (memo from the school of antique cooking habits) so I use a metal trussing skewer. I stick the skewer into the center of the meat, wait 5 seconds, then touch the skewer to my cheek. If the metal is warm, the meat is done. This trick caused an uproar of consternation in the catering office, prompting a chorus of "How warm?" -- so maybe a meat thermometer is the way to go. Aim for 350°F.
    5. 5
      Allow the lamb to rest for 20 minutes. Thinly slice and serve warm or at room temperature.

    Ratings & Reviews:

    • on July 12, 2010

      55

      The lovely fresh rosemary, ginger & garlic make this a very tasty recipe. I grilled it on my griddler and it only took 10 minutes - I could have taken it off 2 minutes sooner. A lovely Sunday dinner thanks Oxford.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Butterflied Leg of Lamb Roasted With Ginger and Garlic

    Serving Size: 1 (415 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 893.1
     
    Calories from Fat 573
    64%
    Total Fat 63.7 g
    98%
    Saturated Fat 24.4 g
    122%
    Cholesterol 265.9 mg
    88%
    Sodium 1099.4 mg
    45%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 0.0 g
    0%
    Protein 73.9 g
    147%

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