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Flavorful Garlic Herb Butter Butterfly Leg of Lamb Recipe with Easy Mint Chimichurri

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A rich and flavorful garlic herb butter infused butterfly leg of lamb paired with a fresh and zesty mint chimichurri, perfect for special occasions or a quick yet impressive dinner.

Ingredients

  • Butterflied leg of lamb (about 4-5 pounds / 1.8-2.3 kg)
  • Unsalted butter, softened (1/2 cup / 113 g)
  • Fresh garlic cloves, minced (4-5 cloves)
  • Fresh rosemary, finely chopped (2 tablespoons)
  • Fresh thyme leaves (1 tablespoon)
  • Fresh parsley, chopped (2 tablespoons)
  • Salt (1 1/2 teaspoons)
  • Freshly ground black pepper (1 teaspoon)
  • Olive oil (2 tablespoons), preferably extra virgin
  • Fresh mint leaves (1 cup packed)
  • Fresh flat-leaf parsley (1/2 cup packed)
  • Garlic clove (1 large), minced
  • Red wine vinegar (2 tablespoons)
  • Extra virgin olive oil (1/3 cup / 80 ml)
  • Red pepper flakes (1/4 teaspoon), optional
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  1. Butterfly the leg of lamb: Lay the leg flat on your cutting board. Using a sharp knife, slice horizontally into the thickest part, being careful not to cut all the way through. Open it like a book and use the back of the knife to gently pound the meat to an even thickness (about 1 inch / 2.5 cm). (15 minutes)
  2. Make the garlic herb butter: In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mix well with a fork until fully blended and creamy. (5 minutes)
  3. Apply the herb butter: Pat the lamb dry with paper towels. Using a spatula or your fingers, spread the garlic herb butter evenly over the entire surface of the butterflied leg, pressing it gently into the meat and under the skin where possible. (10 minutes)
  4. Season and oil: Lightly brush the lamb with olive oil and season with a bit more salt and pepper on top. Let it sit at room temperature for about 20 minutes. (20 minutes)
  5. Preheat the oven to 425°F (220°C). Prepare your roasting pan by lining it with foil or using a rack.
  6. Roast the lamb: Place the lamb flat in the roasting pan. Roast at 425°F (220°C) for 15 minutes to get a nice sear, then reduce heat to 350°F (175°C) and continue roasting for 40-50 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. (Total roasting about 60-65 minutes)
  7. Rest the meat: Remove the lamb from the oven, tent loosely with foil, and let it rest for 15 minutes. (15 minutes)
  8. Prepare the mint chimichurri: While the lamb rests, combine mint, parsley, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Pulse until finely chopped and emulsified but still textured. Taste and adjust seasoning as needed. (10 minutes)
  9. Serve: Slice the lamb against the grain and spoon the mint chimichurri over the top or serve it on the side. (5 minutes)

Notes

Use a sharp knife and be patient when butterfly cutting the lamb. Keep butter at room temperature for easy spreading. Use a meat thermometer to ensure perfect doneness. Rest the meat after roasting to lock in juices. Prepare chimichurri fresh just before serving for best flavor. For dairy-free, substitute butter with coconut oil or plant-based butter. Frozen herbs can be used for chimichurri if fresh are unavailable.

Nutrition

Keywords: garlic herb butter, butterfly leg of lamb, mint chimichurri, lamb recipe, easy lamb dinner, herb butter lamb, roasted lamb, fresh herbs, special occasion lamb

Find it online: https://milacook.com/flavorful-garlic-herb-butter-butterfly-leg-of-lamb-recipe-with-easy-mint-chimichurri/