Imagine a dish that captures the essence of sun-drenched Greek islands, where every bite tells a story of tradition, flavor, and culinary passion. This Greek-style butterflied leg of lamb is not just a meal—it's a gastronomic journey that will transform your dining experience from ordinary to extraordinary. With its perfectly seasoned meat, aromatic herbs, and luxurious feta sauce, this recipe promises to elevate your cooking skills and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 1 leg of lamb, butterflied
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped
- Salt to taste
- Pepper to taste
- 1 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
Instructions
- Remove the butterflied leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 375°F (190°C). Pat the lamb dry with paper towels to remove excess moisture.
- In a small bowl, mix minced garlic, chopped fresh oregano, olive oil, salt, and pepper to create a marinade.
- Rub the marinade thoroughly over both sides of the butterflied lamb, making sure to massage it into the meat's surface and any crevices.
- Place the lamb on a roasting rack in a large roasting pan, positioning it fat side up to allow fat to render and keep the meat moist.
- Roast the lamb in the preheated oven for approximately 75-90 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- While the lamb is roasting, prepare the feta sauce by combining crumbled feta, Greek yogurt, and lemon juice in a bowl. Whisk until smooth and refrigerate.
- Remove the lamb from the oven and let it rest for 15-20 minutes, tented with aluminum foil, to allow juices to redistribute.
- Slice the lamb against the grain into thin strips for maximum tenderness.
- Serve the sliced lamb warm, drizzled with the prepared feta sauce, and garnish with additional fresh oregano if desired.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and consistent doneness.
- Marinade Mastery: Don't rush the marinating process. Allow the garlic, oregano, and olive oil to penetrate the meat for maximum flavor infusion.
- Invest in a Meat Thermometer: For perfect medium-rare, aim for an internal temperature of 135°F (57°C). This guarantees juicy, tender meat every time.
- Resting is Crucial: Let the lamb rest after cooking to allow juices to redistribute, ensuring each slice is succulent and flavorful.
- Slice Against the Grain: This technique breaks down muscle fibers, resulting in more tender and easier-to-chew meat.
- Fresh Herbs Matter: Use fresh oregano if possible—it provides a more vibrant and authentic Mediterranean flavor compared to dried herbs.
- Feta Sauce Preparation: Make the sauce ahead of time and let it chill in the refrigerator to allow flavors to meld together.
Nutrition Facts
Calories: 428kcal
Carbohydrates: 2g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
