Things You'll Need:
- Extra virgin olive oil
- Lemon juice
- Crushed garlic cloves
- Dried rosemary
- Resealable plastic bag
- Leg of lamb
- Broiler
- Hand towel
- Baking pan
- Aluminum foil
- Meat thermometer
- Cutting board
- Sharp knife
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Step 1
Combine 6 tbsp. extra virgin olive oil, 4 tbsp. lemon juice, 4 crushed garlic cloves and 2 tsp. dried rosemary in a large resealable plastic bag. Place the leg of lamb into the bag and seal. Place the bag into the refrigerator overnight to marinate. Turn the bag over several times during this time to coat the leg of lamb thoroughly.
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Step 2
Turn on the broiler and allow it to heat for 5 to 10 minutes. Remove the leg of lamb from the bag and carefully pat dry with a clean hand towel. Do not throw away the marinade in the bag. Line a baking pan with aluminum foil and place the leg onto the pan.
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Step 3
Allow the leg of lamb to broil for 5 minutes, and then flip it over. Allow it to cook for 5 more minutes. Remove the leg from the broiler and baste it with the extra marinade from the bag.
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Step 4
Preheat an oven to 200 degrees F, and then place the leg of lamb into the oven. Insert a meat thermometer into the leg and allow it to cook until the thermometer reaches 125 degrees F for rare and 130 degrees F for medium-well done. Baste the leg of lamb with the marinade at least twice during the cooking process.
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Step 5
Remove the leg of lamb from the oven and place on a cutting board. Use a sharp knife to carve several long, slanted slices against the grain of the lamb, creating a butterfly wing effect. Baste the butterflied leg of lamb with the marinade a final time, and serve.
