Butterflied Leg of Lamb with Root Vegetables recipe

Last Sunday, our family gathering was looming, and I was determined to create a meal that was both impressive and deeply satisfying. Scrolling through recipe ideas, I stumbled upon a butterflied leg of lamb with root vegetables. Intrigued by the combination of tender, flavorful lamb and hearty roasted vegetables, I decided to give it a try. Let me tell you, it was a resounding success! The aroma alone, as the lamb and vegetables roasted together, was enough to make everyone’s mouths water. The lamb was incredibly juicy and infused with the fragrant marinade, while the root vegetables were caramelized to perfection, offering a delightful sweetness that balanced the richness of the meat. Even my notoriously picky eaters went back for seconds, declaring it the best roast they’d had in ages. This recipe is now firmly in my rotation, and I’m excited to share it with you so you can experience the same joy and culinary triumph.

Ingredients

This recipe calls for a beautiful leg of lamb, a medley of colorful root vegetables, and a vibrant marinade that will infuse everything with incredible flavor. Here’s what you’ll need:

For the Butterflied Leg of Lamb:

• 1 (5-6 pound) leg of lamb, bone-in or boneless, butterflied
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

For the Root Vegetables:

• 1 pound carrots, peeled and cut into 1-inch pieces
• 1 pound parsnips, peeled and cut into 1-inch pieces
• 1 pound potatoes (such as Yukon Gold or red potatoes), cut into 1-inch pieces
• 1 pound sweet potatoes, peeled and cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 4 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 2 sprigs fresh rosemary, 2 sprigs fresh thyme

Detailed Ingredient Breakdown and Substitutions:

• Leg of Lamb: You can use either a bone-in or boneless leg of lamb. Bone-in lamb tends to be slightly more flavorful due to the bone marrow, but boneless is easier to butterfly and carve. If you can’t find a butterflied leg of lamb, you can ask your butcher to butterfly it for you, or you can do it yourself (instructions later in the article!). Look for lamb that is a deep pink to red color, with good marbling (flecks of fat).
• Garlic: Fresh garlic is essential for the marinade’s pungent and aromatic flavor. If you’re in a pinch, you can use garlic powder, but fresh is highly recommended.
• Olive Oil: Use good quality extra virgin olive oil for the best flavor and health benefits. Olive oil helps tenderize the lamb and carries the flavors of the marinade.
• Lemon Juice: Freshly squeezed lemon juice adds brightness and acidity to the marinade, helping to tenderize the lamb and balance the richness. Bottled lemon juice can be used in a pinch, but fresh is always preferred.
• Dijon Mustard: Dijon mustard adds a tangy and slightly spicy depth of flavor to the marinade. You can substitute with other mustards like whole grain mustard for a different texture and flavor profile.
• Fresh Rosemary and Thyme: These herbs are classic pairings with lamb, providing a fragrant and earthy aroma. If fresh herbs are unavailable, you can use dried rosemary and thyme. Use about 1 tablespoon of dried herbs for every 2 tablespoons of fresh herbs.
• Dried Oregano: Oregano adds a slightly peppery and robust flavor that complements the other herbs and lamb.
• Salt and Pepper: Essential seasonings to enhance all the flavors. Use kosher salt or sea salt for best results. Freshly ground black pepper is always preferred for its brighter flavor.
• Root Vegetables: This recipe is incredibly versatile when it comes to root vegetables. Feel free to mix and match based on your preferences and what’s in season.
  • Carrots: Provide sweetness and vibrant color. Baby carrots can be used if preferred, just halve or quarter them lengthwise.
  • Parsnips: Offer a sweet and slightly nutty flavor. If parsnips are unavailable, you can use more carrots or sweet potatoes.
  • Potatoes: Yukon Gold or red potatoes are great choices as they hold their shape well during roasting. Russet potatoes can also be used, but they tend to be starchier.
  • Sweet Potatoes: Add sweetness and a beautiful orange color. Butternut squash or other winter squashes can be used as substitutes.
  • Red Onion: Adds a pungent and slightly sweet flavor that mellows as it roasts. Yellow onions or shallots can also be used.
• Optional Fresh Rosemary and Thyme Sprigs for Vegetables: Adding fresh herb sprigs to the vegetables while roasting enhances their aroma and flavor, tying them in nicely with the lamb marinade.

Instructions

This butterflied leg of lamb with root vegetables recipe is surprisingly straightforward, even though it looks and tastes incredibly impressive. Follow these step-by-step instructions for a perfect roast every time:

Step 1: Prepare the Marinade

• In a medium bowl, whisk together the minced garlic, olive oil, lemon juice, Dijon mustard, chopped fresh rosemary, chopped fresh thyme, dried oregano, salt, and pepper.
• Whisk until all ingredients are well combined and emulsified. The marinade should be fragrant and slightly thick.

Step 2: Marinate the Lamb

• Place the butterflied leg of lamb in a large resealable plastic bag or a large shallow dish.
• Pour the marinade over the lamb, ensuring it coats all sides evenly.
• If using a plastic bag, seal it tightly and massage the marinade into the lamb. If using a dish, turn the lamb several times to coat it well.
• Marinate the lamb in the refrigerator for at least 4 hours, or preferably overnight for maximum flavor. The longer it marinates, the more tender and flavorful the lamb will become.

Step 3: Prepare the Root Vegetables

• Preheat your oven to 400°F (200°C).
• While the oven is preheating, prepare the root vegetables.
• In a large bowl, toss the carrots, parsnips, potatoes, sweet potatoes, and red onion wedges with olive oil, salt, and pepper.
• If using, add the optional fresh rosemary and thyme sprigs to the vegetables and toss to combine.

Step 4: Roast the Vegetables

• Spread the seasoned root vegetables in a single layer on a large baking sheet or roasting pan. If you have a roasting pan with a rack, you can place the vegetables directly in the pan below where the lamb will roast, allowing the lamb drippings to flavor them even more.
• Roast the vegetables in the preheated oven for 30 minutes, stirring halfway through to ensure even cooking and browning.

Step 5: Roast the Butterflied Leg of Lamb

• Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes before roasting. This will help it cook more evenly.
• Place the marinated butterflied leg of lamb on top of the roasting vegetables (if using a roasting pan) or on a separate baking sheet. If using a separate sheet, you can add it to the oven alongside the vegetables after they have roasted for 30 minutes.
• Roast the lamb for approximately 30-45 minutes, or until a meat thermometer inserted into the thickest part of the lamb registers 135°F (57°C) for medium-rare, 140°F (60°C) for medium, or 145°F (63°C) for medium-well. The cooking time will vary depending on the thickness of the lamb and your desired level of doneness.

Step 6: Rest the Lamb and Vegetables

• Once the lamb reaches your desired temperature, remove it from the oven and transfer it to a cutting board.
• Tent the lamb loosely with foil and let it rest for at least 10-15 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.
• While the lamb is resting, continue roasting the root vegetables until they are tender and nicely caramelized, about another 10-15 minutes, or until fork-tender. If they are already tender, you can simply keep them warm in the oven.

Step 7: Carve and Serve

• After resting, carve the butterflied leg of lamb against the grain into thin slices.
• Arrange the carved lamb slices on a platter alongside the roasted root vegetables.
• Drizzle any pan juices from the roasting pan over the lamb and vegetables for extra flavor.
• Garnish with fresh rosemary or thyme sprigs, if desired, and serve hot.

Nutrition Facts

(Estimated per serving, assuming 6 servings per recipe. Nutritional values are approximate and can vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 4-5 ounces of lamb and a generous portion of root vegetables
• Calories: Approximately 650-750 calories per serving
• Protein: 45-55 grams
• Fat: 35-45 grams
• Saturated Fat: 12-15 grams
• Cholesterol: 150-180 mg
• Sodium: 600-800 mg
• Carbohydrates: 40-50 grams
• Fiber: 8-10 grams
• Sugar: 10-15 grams

Important Note: These nutritional facts are estimates and can vary significantly based on the specific cuts of lamb used, the types and quantities of vegetables, and the amount of olive oil used. For more accurate nutritional information, it is recommended to use a nutrition calculator and input the specific ingredients and quantities you use in your recipe.

Preparation Time

This recipe requires some advance preparation, mainly for marinating the lamb, but the active cooking time is relatively straightforward.

• Prep Time: 45 minutes (includes vegetable prep and marinade making)
• Marinating Time: Minimum 4 hours, preferably overnight
• Cook Time: 1 hour to 1 hour 15 minutes (vegetables and lamb combined)
• Resting Time: 10-15 minutes
• Total Time (excluding marinating): Approximately 2 hours

Plan Ahead for Best Results: For optimal flavor and tenderness, start the marinating process the day before you plan to cook the lamb. This will allow the flavors to fully penetrate the meat and make your mealtime preparation much smoother.

How to Serve

Butterflied leg of lamb with root vegetables is a versatile and impressive dish that can be served in a variety of ways. Here are some ideas to elevate your meal:

• Classic Plating:
  • Arrange the carved lamb slices artfully on a large serving platter.
  • Scatter the roasted root vegetables around the lamb, creating a colorful and rustic presentation.
  • Garnish with fresh rosemary or thyme sprigs for visual appeal and added aroma.
  • Drizzle any pan juices or a light gravy over the lamb and vegetables.
• Family-Style Serving:
  • Place the platter of lamb and vegetables in the center of the table, allowing everyone to serve themselves.
  • Provide serving spoons and forks for easy access.
  • This encourages interaction and creates a relaxed and convivial atmosphere.
• Individual Plates:
  • For a more formal setting, plate individual servings.
  • Place a few slices of lamb on each plate, alongside a generous portion of root vegetables.
  • This offers a more refined and controlled dining experience.
• Complementary Side Dishes (Consider these additions for a larger feast):
  • Creamy Polenta or Mashed Potatoes: Provide a soft and comforting base to soak up the flavorful pan juices.
  • Green Salad with Vinaigrette: Adds a refreshing contrast to the richness of the lamb and vegetables. A simple arugula salad with lemon vinaigrette works beautifully.
  • Asparagus or Green Beans: Steamed or roasted green vegetables offer a lighter and brighter side to balance the heartiness of the meal.
  • Crusty Bread: Essential for soaking up any remaining sauce and enjoying every last bit of flavor.
• Sauce Options (Enhance the flavor profile with a complementary sauce):
  • Mint Sauce or Mint Jelly: A classic pairing with lamb, offering a refreshing and slightly sweet counterpoint to the savory meat.
  • Chimichurri Sauce: A vibrant Argentinian herb sauce with parsley, cilantro, garlic, and vinegar, adds a zesty and herbaceous kick.
  • Red Wine Reduction Sauce: A rich and elegant sauce made from red wine, beef broth, and aromatics, elevates the dish to a more sophisticated level.
  • Garlic Aioli: A creamy and garlicky mayonnaise-based sauce, provides a rich and flavorful dipping option for both the lamb and vegetables.

Additional Tips for Perfect Butterflied Leg of Lamb

Here are five essential tips to ensure your butterflied leg of lamb with root vegetables is a culinary masterpiece:

1. Butterfly Like a Pro (or ask your butcher!): If you’re butterflying the lamb yourself, use a sharp boning knife. Start by removing any excess fat. Then, locate the bone and carefully cut along each side of the bone, following its contour. Unfold the lamb like a book. For a more even thickness, you can gently pound thicker areas with a meat mallet. If this sounds daunting, don’t hesitate to ask your butcher to butterfly it for you – they are usually happy to help!
2. Don’t Skimp on the Marinade Time: Marinating the lamb for at least 4 hours, and ideally overnight, is crucial for both flavor and tenderness. The marinade not only infuses the lamb with delicious herbs and aromatics but also helps to break down muscle fibers, resulting in a more succulent roast. If you’re short on time, even a 2-hour marinade will make a difference, but longer is always better.
3. Room Temperature is Key: Before roasting, allow the marinated lamb to sit at room temperature for about 30 minutes. This helps the lamb cook more evenly throughout, preventing the outside from overcooking before the inside reaches the desired temperature. Starting with a room-temperature roast also promotes better browning.
4. Use a Meat Thermometer for Perfect Doneness: Forget guesswork! Investing in a reliable meat thermometer is the best way to ensure your lamb is cooked to your preferred level of doneness. Insert the thermometer into the thickest part of the lamb, avoiding the bone. Refer to the temperature guidelines (135°F for medium-rare, 140°F for medium, 145°F for medium-well) and remove the lamb from the oven when it reaches your target temperature. Remember that the temperature will continue to rise slightly as the lamb rests (carryover cooking).
5. Rest is Best (for Juiciness): Resist the temptation to slice into the lamb immediately after removing it from the oven. Resting the lamb, tented loosely with foil, for 10-15 minutes is essential for allowing the juices to redistribute throughout the meat. This resting period results in a significantly juicier and more flavorful roast. Carving too soon will cause the juices to run out, leaving you with drier meat.

Frequently Asked Questions (FAQ)

Here are some common questions you might have about making butterflied leg of lamb with root vegetables:

Q1: Can I use a different cut of lamb?

A: While a butterflied leg of lamb is ideal for roasting evenly and quickly, you could potentially use other cuts. A bone-in leg of lamb (not butterflied) will require a longer cooking time. Lamb shoulder is another flavorful option, but it’s fattier and requires low and slow cooking methods, making it less suitable for this specific recipe. For this recipe, sticking with a butterflied leg of lamb is highly recommended for the best results.

Q2: What if I don’t have fresh rosemary and thyme? Can I use dried herbs only?

A: Yes, you can definitely use dried herbs if fresh herbs are unavailable. For the marinade, use approximately 1 tablespoon of dried rosemary and 1 tablespoon of dried thyme instead of 2 tablespoons of each fresh herb. Dried herbs are more concentrated in flavor, so you need to use less. While fresh herbs offer a brighter and more vibrant flavor, dried herbs will still provide a delicious aromatic base for the marinade.

Q3: Can I prepare the root vegetables ahead of time?

A: You can prep the root vegetables (peel and chop them) up to a day in advance. Store them in an airtight container filled with cold water in the refrigerator to prevent them from drying out or browning. However, it’s best to season and roast them just before serving for optimal texture and flavor. You can also toss them with olive oil and seasonings a few hours ahead and store them in the refrigerator until ready to roast.

Q4: How do I store leftover butterflied leg of lamb and root vegetables?

A: Store leftover lamb and root vegetables in separate airtight containers in the refrigerator. They will keep well for 3-4 days. To reheat, you can gently warm the lamb and vegetables in the oven at 300°F (150°C) until heated through. You can also reheat them in a skillet over medium heat or in the microwave. Leftover lamb is also delicious cold in sandwiches or salads.

Q5: Can I grill a butterflied leg of lamb instead of roasting it?

A: Yes, grilling a butterflied leg of lamb is a fantastic option, especially during warmer months. Preheat your grill to medium heat. Grill the lamb over indirect heat (away from direct flames) for about 20-30 minutes, or until it reaches your desired internal temperature, flipping occasionally. Grilling will impart a smoky flavor to the lamb, adding another layer of deliciousness. You can grill the root vegetables as well, either in a grill basket or on skewers, or roast them in the oven while the lamb grills for easier management.

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