Cassie’s Ruminations

Broiled Butterflied Leg of Lamb

I picked up a little butterflied leg of lamb that was just two pounds – perfect for Shaun and I for dinner and some leftovers for lunch the next day. I stuck with a simple preparation – rubbing with olive oil, salt, pepper, and garlic, and broiling it for a few minutes. This would also work very well on a grill in the summer months. This turned out very nice – tender and flavorful while letting the natural flavors of the lamb to shine. Green salad was our accompaniment tonight. If you’d like the lamb more well done: after the broiling, turn the oven on to 400 degrees and let the roast cook until done to your tastes.

Broiled Butterflied Leg of Lamb
Serves 4

1 small butterflied leg of lamb, about 2 lb
1 tbsp kosher salt
2 tsp black pepper
2 cloves garlic, pressed
1 tbsp olive oil

Preheat the broiler on the low setting. Mix together the salt, pepper, garlic, and oil, and rub the mixture all over the lamb. Place the lamb on a rimmed baking sheet and put under the broiler. Broil for 10-15 minutes or until the top is getting nicely browned. Flip the meat over and broil the other side for another 10-15 minutes or until turning golden brown as well. Remove from the oven, cover with foil, and let rest for 5 minutes before cutting into slices and serving.