1 Boned & butterflied leg of lamb, fat trimmed (about 6 pounds)
6 Garlic, roughly chopped
0.50 cup Fresh oregano leaves
1 tbsp Thyme leaves
2 tbsp Olive oil
2 tsp Lemon zest
1 tbsp Fresh lemon juice
Kosher salt & freshly ground pepper to taste
Fresh dill or oregano sprigs, to garnish
Creamy Feta Sauce
1 cup Plain Greek yogurt, preferable whole milk
2 tbsp Olive oil
1 tbsp Fresh lemon juice
1 tbsp Fresh dill, minced
2 Garlic, very finely minced
Kosher salt & freshly ground pepper, to taste
0.50 cup Feta, crumbled
1Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead).
2Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying. Then roll up the lamb and tie it well with kitchen twine at 1 ½ inch intervals to keep it tightly rolled. Rub the rest of the paste over the outside of the lamb, place in a pan or container, and refrigerate from 1 hour to 24 hours uncovered.
3Take the lamb out of the fridge and let it come to room temperature while you preheat the oven to 450°F. Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare.
4While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.
5When the lamb is cooked let it rest on a cutting board for 20 minutes. Slice the lamb against the grain, remove the string, and transfer to a serving platter. Sprinkle the reserved 1 tablespoon lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper. Serve warm with the feta sauce on the side.
Ingredients
1 Boned & butterflied leg of lamb, fat trimmed (about 6 pounds)
6 Garlic, roughly chopped
0.50 cup Fresh oregano leaves
1 tbsp Thyme leaves
2 tbsp Olive oil
2 tsp Lemon zest
1 tbsp Fresh lemon juice
Kosher salt & freshly ground pepper to taste
Fresh dill or oregano sprigs, to garnish
Creamy Feta Sauce
1 cup Plain Greek yogurt, preferable whole milk
2 tbsp Olive oil
1 tbsp Fresh lemon juice
1 tbsp Fresh dill, minced
2 Garlic, very finely minced
Kosher salt & freshly ground pepper, to taste
0.50 cup Feta, crumbled
Directions
1Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead).
2Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying. Then roll up the lamb and tie it well with kitchen twine at 1 ½ inch intervals to keep it tightly rolled. Rub the rest of the paste over the outside of the lamb, place in a pan or container, and refrigerate from 1 hour to 24 hours uncovered.
3Take the lamb out of the fridge and let it come to room temperature while you preheat the oven to 450°F. Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare.
4While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.
5When the lamb is cooked let it rest on a cutting board for 20 minutes. Slice the lamb against the grain, remove the string, and transfer to a serving platter. Sprinkle the reserved 1 tablespoon lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper. Serve warm with the feta sauce on the side.
Greek-Style Butterflied Leg of American Lamb with Feta Sauce
