Greek Butterflied Lamb Leg
Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg.
Foto: RecipeTin Eats
Bahan-bahan
- 1.5 - 1.8kg / 3 - 3.6 lb butterflied (ie. boneless) lamb leg ((Note 1))
- 1 tbsp dried oregano
- 3 large garlic cloves (, minced using garlic press)
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup fresh lemon juice
- 1 tbsp zest ((= zest of 1 lemon))
- 1/2 cup olive oil
- 1 tbsp oil ((for brushing BBQ or for stove sear))
- Lemon (, for garnish)
- Oregano leaves (, optional garnish as pictured)
- Flatbreads or store bought pita breads
- Greek Salad
- Tzatziki
- More ideas listed in post
Langkah-langkah
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Mix marinade ingredients in a large ziplock bag.
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Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
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Seal bag and marinate for 24 hours (3 hours minimum).
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Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
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Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
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Remove lamb from marinade and place on the grill, fat side down.
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Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
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Loosely cover with foil, and rest for 10 minutes before serving.
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Preheat oven to 180°C/350°F (all oven types). Place a rack on a tray.
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Cut lamb into 2 or 3 large pieces so it fits in your skillet.
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Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 - 3 minutes each side. (Note: It will not colour much more in the oven)
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Roast for 22 - 25 minutes, or until the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
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Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
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Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads, as pictured in post.
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More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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