Roasted Butterflied Leg of Lamb Recipe

The Spruce Eats
Serves: 10 Save

Ingredients (11)

  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 tablespoons orange juice
  • 2 teaspoons fresh thyme leaves, minced
  • 2 teaspoons fresh rosemary leaves, minced
  • 1 (4- to 5-pound) boneless leg of lamb, butterflied
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste

Directions

Learn how to make this recipe at The Spruce Eats

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