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Roast Butterflied Leg of Grass Fed Lamb

A perfect roast leg of lamb, seasoned with rosemary and garlic, cooked with potatoes and carrots.
Course Main Course
Cuisine American
Keyword lamb
Prep Time 20 minutes
Cook Time 2 hours
resting time 20 minutes
Total Time 2 hours 40 minutes
Servings 4


  • 1 butterflied leg of lamb grass fed, 2½-3½ lbs
  • 3 tbsp extra virgin olive oil
  • 2 medium garlic cloves
  • 1 sprig of rosemary
  • lbs waxy potatoes
  • ½ lbs carrots
  • salt to taste


  • Preheat oven to 300°. Mince garlic and rosemary, then combine with two tablespoons of olive oil in a bowl. Set aside. Put one tablespoon of olive oil in the bottom of a baking dish, 9x13 minimum.
  • Peel potatoes and carrots, and cut them into chunks. Put the leg of lamb in the baking dish, then arrange potatoes and carrots around it. Sprinkle salt and pepper over the lamb and vegetables, then pour oil/garlic/rosemary blend over the lamb.
  • Roast until lamb reaches preferred doneness, 1-2 hours. (See note!)
  • Once leg of lamb is cooked, set it aside on a platter and cover it with foil. If the carrots and potatoes are not completely cooked, cover the baking pan with foil and return it to the oven for another 25 minutes. Regardless, let the leg of lamb rest a minimum of 20 minutes.
  • Slice the lamb thin and serve with roast vegetables.


•A thermometer is the best way to know when a cut of meat is done. Because a leg of lamb can vary so much in size and shape, as well as starting and oven temperatures, it is impossible to reliably cook one by time. If you do not have a thermometer you can always cut it open to take a peek inside.
•While I cook steak and most beef roasts rare, with a target finished temperature of under 130º, I prefer lamb closer to medium. I will pull it from the oven when the internal temperature reaches 137°, which means it will rise to about 140° while resting. But you should cook it as you prefer!