Prepare to transform your dinner table into a Mediterranean paradise with this show-stopping Citrus Garlic Butterflied Leg of Lamb! Imagine tender, juicy meat infused with bright citrus notes and aromatic garlic, creating a culinary experience that will have your guests begging for seconds. This isn't just a recipe—it's a flavor journey that combines the rustic charm of Mediterranean cooking with a modern, zesty twist that will elevate your home cooking from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 1 leg of lamb, butterflied
- 1/4 cup olive oil
- 2 cloves garlic, minced
- Juice of 2 oranges
- Juice of 1 lemon
- Salt and pepper to taste
- Zest of 1 orange
- Zest of 1 lemon
Instructions
- Remove the butterflied leg of lamb from refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking.
- In a large mixing bowl, whisk together olive oil, minced garlic, orange juice, lemon juice, orange zest, and lemon zest to create a marinade.
- Pat the lamb dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the lamb generously with salt and freshly ground black pepper on both sides.
- Place the lamb in a large non-reactive dish and pour the citrus-garlic marinade over it, ensuring the meat is completely coated. Cover and refrigerate for 2-4 hours, turning occasionally.
- Preheat the oven to 375°F (190°C). Remove lamb from marinade and let excess drip off.
- Place the lamb on a roasting rack in a baking sheet, fat side up. Reserve the remaining marinade for basting.
- Roast the lamb for approximately 60-75 minutes, basting every 20 minutes with reserved marinade, until internal temperature reaches 135°F for medium-rare.
- Remove from oven and let rest for 15-20 minutes, which allows juices to redistribute, ensuring a moist and tender result.
- Slice against the grain and serve with remaining pan juices drizzled over the top.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Sear: Use paper towels to remove excess moisture from the lamb, which helps achieve a beautiful golden-brown crust.
- Marinate Strategically: Give the lamb 2-4 hours to absorb the citrus-garlic marinade, but avoid marinating too long, as the acid can start to break down the meat's texture.
- Invest in a Meat Thermometer: For perfectly cooked lamb, use a meat thermometer to check internal temperature. 135°F delivers a perfect medium-rare.
- Rest is Best: Always let the lamb rest after cooking. This crucial step allows juices to redistribute, ensuring each slice is incredibly moist and tender.
- Slice Against the Grain: When serving, cut perpendicular to the muscle fibers to guarantee the most tender, easy-to-chew slices.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
