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This butterflied roasted leg of lamb is everything you want in a centerpiece: tender, herb-packed, and roasted to perfection with crispy edges and juicy, flavorful meat. It’s a faster, no-fuss twist on the classic herb roasted leg of lamb, but with all the bold flavor and none of the stress.
By butterflying the leg, you speed up the cook time and make sure every bite gets hit with that garlicky marinade.
Here is Why This Butterflied Leg of Lamb Recipe Works
Butterflied means more even cooking: No guessing if the thick part is raw while the edges are overcooked. This method keeps it consistent.
Fast but flavorful: It roasts in under 40 minutes, but still brings the depth and complexity you’d expect from a much longer cook like braised herb lamb shanks.
Crowd-pleaser vibes: Whether it’s picky kids or food snobs at the table, this dish wins hearts (and seconds).
Wire rack = crispy edges: Elevating the meat allows hot air to circulate all around it, so you get that golden, caramelized finish, without the extra effort of a crown roast rack of lamb.
Recipe Tips
Trim aggressively: Don’t be shy about removing extra fat and gristle. Cleaner cuts make for easier carving.
Score for flavor: The crosshatch gives all that herby marinade a chance to seep deep into the meat.
Room temp before roasting: Letting the lamb sit out for an hour ensures even cooking and better texture.
Use a thermometer: Don’t wing it, an instant-read thermometer is the only way to hit your preferred doneness without stress.
Think low and slow—just faster: Like slow roasted lamb shoulder and root vegetables, this recipe benefits from even heat and a bit of patience, only without the all-day commitment.
Lamb Temperature Chart
| Desired Doneness | Temperature |
|---|---|
| Very rare | 115°F to 120°F |
| Rare | 120°F to 129°F |
| Medium-rare | 130°F to 134°F |
| Medium | 135°F to 144°F |
| Medium-well | 145°F to 154°F |
| Well-done | 155°F and up |
Storing Leftovers
- Refrigerate: Store sliced or whole leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap tightly in foil and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm slices in a 300°F oven, covered loosely with foil, until heated through, about 10–15 minutes.
Leg of Lamb, Butterflied and Simplified
This butterflied roasted leg of lamb is your no-fuss ticket to impressive flavor without the holiday drama. It’s fast, flavorful, and unapologetically savory, thanks to a bold herb-and-anchovy rub that does all the hard work for you.
If you’re in the mood for something slower and cozier, try my braised herb lamb shanks next. They bring deep, savory flavor and fall-apart tenderness.
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Butterflied Herb-Roasted Leg of Lamb
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 tablespoons olive oil
- 4 oil-packed anchovies, mashed
- 5-6 garlic cloves, finely chopped or grated
- ½ cup fresh mint, finely chopped
- ¼ cup chopped fresh rosemary
- 2 teaspoons salt
- 5 pounds boneless leg of lamb
Instructions
- Remove the lamb from the refrigerator and unroll it on the cutting board. With a sharp knife trim off the excess fat and any gristle.
- To make the lamb the same thickness, butterfly-book the thick parts by making shallow diagonal slices and pressing the slices open like pages in a book.
- Then lightly score the the meat in a 1-inch crosshatch. Place the lamb on an oil-sprayed wire rack set over a rimmed baking sheet.
- To a small dish add the mashed anchovies, and the chopped garlic, mint and rosemary. Stir in the salt and olive oil.
- Rub the herb mixture over the prepared lamb, working the mixture into all the cuts and crevices. Let the lamb rest for an hour on the counter top to come to room temperature and absorb the herb flavor.
- Preheat the oven to 425°F Transfer the baking sheet with lamb still on the wire rack and roast the lamb for 25-35 minutes, depending on desired doneness. For medium-rare an instant-read thermometer will register 125 to 130°F
- Let the lamb rest for 10 minutes before serving.
Video
Notes
- Roasting the lamb on a wire rack will ensure that hot air circulates over and under the lamb so that it roasts evenly.
Doneness Temperatures for Lamb
- Rare: 120° to 125° F – center is bright red, pinkish toward the exterior portion
- Medium Rare: 130° to 135° F – center is very pink, slightly brown toward the exterior portion
- Medium: 140° to 145° F – center is light pink, outer portion is brown
- Medium Well: 150° to 155° F – not pink at all
- Well Done: 160°F and above – meat is uniformly brown throughout
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Do you season both sides of the lamb?
Do you leave the lamb on the cooling rack while cooking
What side of the lamb faces up in the oven
Thanks
Hi, Darryl…No, we did not season both sides of the lamb as there is a lot of flavor and seasoning in the herb mixture. Yes, roast the lamb directly on the wire rack that is set over a baking sheet with the herbed side facing up. Roasting directly on the wire rack allows the heat to circulate over and under the roast cooking it evenly. I have adjusted the instructions to clarify this as well and included a note regarding the reason for cooking on the wire rack. This recipe would also be wonderful on an outdoor grill. Thank you so much for your feedback. I hope you enjoy this recipe.
Love lamb! And when I have leg of lamb, I usually butterfly it — it takes a few minutes, but it’s not hard to do. Upside is it takes so little time to cook! And if you add a quick marinade to the mix (I always do — and yours looks terrific), you get so much more flavor. I often cook butterflied lamb outside on the grill — good stuff. Anyway, superb recipe and post — thanks.
Thanks, John…This is so good either cooked in the oven or outside on the grill. Our Washington weather doesn’t always cooperate with the grilling option though.
This BUTTERFLIED HERB-ROASTED LAMB looks very inviting and tasty. Love the fact that you remove the fats. This is perfect for picnics or for family gathering. Thank you for haring this, will surely give this a try on our family outing.
thank you, I do hope you enjoy this