Butterflied Leg of Lamb with Herb Crust

Okay, this one has been on heavy rotation at my house and I had to share it with you. Butterflied Leg of Lamb with Herb Crust is one of those recipes that looks like you spent way more time than you did — 90 min and done.

Why You’ll Love This Recipe

Butterflied leg of lamb with a garlic herb crust, grilled or oven-roasted. It is the kind of dish that looks like you put in way more effort than you did, which honestly is my favorite kind of cooking. Whether you are feeding your family on a Tuesday or bringing something to a gathering, this one always lands.

Ingredients

• boneless leg of lamb
• garlic
• rosemary
• thyme
• Dijon mustard
• olive oil
• breadcrumbs

How to Make It

Get everything prepped and measured before you start — it makes the whole process so much smoother. Then just follow the recipe card below for the full step-by-step with exact amounts and timing. The recipe card is your best friend here.

Shop This Recipe

A few of my kitchen favorites that make this recipe even easier (these are affiliate links — thank you for supporting the blog!):

• Dried Rosemary
• Dijon Mustard
• Good Olive Oil

This post contains affiliate links. If you purchase through my links I may earn a small commission at no extra cost to you. Thank you so much for supporting Sideofglam!

Butterflied Leg of Lamb with Herb Crust

Roasted butterflied leg of lamb with a garlicky herb crust. An impressive centerpiece.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Notes

Ingredients

  

• 4 lbs butterflied leg of lamb
• 6 cloves garlic, minced
• 1/4 cup fresh rosemary and thyme, chopped
• 1/4 cup olive oil
• 2 tbsp Dijon mustard
• 1 tbsp salt
• 1 tsp black pepper

Method

 

1. Pat the lamb dry and lay it flat. Mix the garlic, herbs, olive oil, mustard, salt, and pepper into a paste.
2. Rub the herb paste all over the lamb and let it sit 30 minutes, or refrigerate overnight.
3. Roast at 425F for 30 to 40 minutes until an instant thermometer reads 130F for medium-rare.
4. Rest the lamb, loosely tented, for 10 minutes.
5. Slice against the grain and serve with the pan juices.

Notes

Butterflied lamb cooks quickly and evenly. Rest before slicing so the juices stay in the meat.

Butterflied Leg of Lamb with Herb Crust

Tender roasted lamb in a fragrant garlic and herb crust.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 4 lb boneless leg of lamb butterflied
• 4 clove garlic minced
• 3 tbsp olive oil
• 2 tbsp rosemary chopped
• 2 tbsp parsley chopped
• 1 tbsp Dijon mustard
• 1 lemon zested
• 2 tsp salt

Method

 

1. Lay the lamb flat in a roasting pan.
2. Stir together the garlic, oil, herbs, mustard, lemon zest, and salt.
3. Rub all over the lamb and rest 20 minutes.
4. Roast at 425 for about 40 minutes to 130 degrees for medium rare.
5. Tent and rest 15 minutes.
6. Slice against the grain and serve.

Notes

Rest 15 minutes before slicing.