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Roasted Butterflied Lamb Leg

Roasted Butterflied Lamb Leg

 

Roasted Butterflied Lamb Leg

Roasted Butterflied Lamb Leg

Butterflied lamb leg in a vibrant pomegranate, lemon and oregano marinade makes for a beautifully tender, flavour infused meal!
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 460 kcal

Ingredients
  

  • 800 g butterflied lamb leg
  • 60 ml extra virgin olive oil
  • 3 tbsp fresh pomegranate juice
  • 2 tbsp lemon juice
  • 3 cloves garlic thinly sliced
  • 2 large red onions peeled and quartered
  • 1 tsp sea salt
  • 2 tbsp fresh coriander (cilantro) roughly chopped, or more to taste
  • 2 tbsp pomegranate seeds

Instructions
 

  • Place the butterflied lamb on a large oven tray. Score the fat and flesh of the lamb at random intervals.
  • Add the olive oil, 2 tablespoons of pomegranate juice, 1 tablespoon of lemon juice, and the garlic to a small bowl. Mix together well to combine.
  • Pour the oil and pomegranate marinade over the lamb, rubbing all over the meat and fat and into the scores. Cover and set aside to marinate for 15 minutes while the lamb just comes to room temperature.
  • Preheat the oven to 200°C (400°F), 190°C (375°F) for fan assisted.
  • Nestle the onion quarters around the base of the marinated lamb. Ensure the lamb is sat fat side up and sprinkle over the salt, adding more or less as desired.
  • Transfer to the oven and bake for 15 minutes. While the lamb is roasting, mix together the remaining pomegranate juice, and lemon juice. Set to one side.
  • Remove the lamb from the oven, drizzle over the pomegranate mix, and baste the onions with any pan juices. Return to the oven for a further 10-15 minutes, depending on how you like your lamb. The lamb should be slightly pink in the centre, piping hot and cooked through. You may cook longer as desired.
  • Remove the lamb from the oven, loosely cover with foil and rest for 15 minutes before carving. Serve with the onions and pan juices and scatter with the fresh coriander (cilantro) and pomegranate seeds.

Notes

This dish is sensational for gatherings or an indulgent weekend roast.
Keyword keto lamb recipe, low carb lamb recipe, roasted lamb leg
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