Butterflied Lamb Roast With Ginger Garlic Paste
Butterflied leg of lamb rubbed with a fragrant paste of ginger, garlic, and rosemary, seared on the stovetop, then roasted until pink inside. The meat marinates for up to 24 hours, developing deep flavor, then rests before slicing. Serve warm or at room temperature.
Ingredients
- 6 tablespoon extra virgin olive oil
- 2 tablespoon rosemary, minced
- 4 tablespoon fresh ginger, finely minced
- 1 tablespoon garlic, minced
- 4 teaspoon kosher salt
- 2 teaspoon black pepper, fresh ground
- 7 lb leg of lamb, butterflied
Instructions
- 1
Heat oil in a small pan over medium heat. When hot, add rosemary, ginger, garlic, 3 teaspoons salt, and pepper. Saute for 1 minute, then remove from heat.
- 2
Allow the paste to cool, then rub into the lamb. Cover loosely and refrigerate for at least 4 hours and up to 24 hours.
- 3
Remove lamb from refrigerator 2 hours before cooking. Position a rack in the upper third of the oven and preheat to 400°F.
- 4
Heat a large nonstick saucepan over high heat for 2 minutes. Sear the lamb on both sides in batches, keeping heat high. Scrape any rosemary and ginger bits from the pan onto the seared meat after each batch.
- 5
Arrange lamb on a sheet pan and roast in the oven. Check smaller pieces for doneness after 10 minutes; largest piece will take about 20 minutes. Aim for 350°F internal temperature.
- 6
Rest lamb for 20 minutes. Thinly slice and serve warm or at room temperature.
Tips
Marinate for the full 24 hours if possible for maximum flavor development.
Removing lamb from refrigerator 2 hours before cooking allows even cooking throughout.
If using a meat thermometer, insert into the thickest part of the meat, away from bone.
Good to Know
Leftover lamb keeps refrigerated for up to 4 days. Slice before storing for easier reheating.
Prepare the paste and marinate the lamb up to 24 hours in advance. Remove from refrigerator 2 hours before cooking.
Serve warm or at room temperature, sliced thin, with roasted vegetables or a simple salad.
Common Mistakes
Do not skip the 2-hour rest at room temperature before cooking; this ensures even cooking.
Do not undercook; aim for 350°F internal temperature to avoid chewy texture.
Do not skip the final 20-minute rest; this allows juices to redistribute and meat to remain tender when sliced.