This butterflied leg of lamb is tender, juicy, and full of flavor from bay leaves, garlic, and balsamic vinegar. It’s easy to make and perfect for family dinners or special occasions. Serve it with its delicious pan juices for an unforgettable meal.
Ingredients Needed:
- 1½ kilograms of boned and butterflied leg of lamb
- 6 fresh bay leaves (snipped) plus whole leaves to serve (optional)
- 2 teaspoons Maldon sea salt flakes (to taste)
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves garlic (peeled and sliced finely)
How To Make Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar?
- Preheat the Oven: Set your oven to 220°C.
- Prepare the Lamb: Place the lamb, skin-side down, in a sturdy roasting tin. Sprinkle with snipped bay leaves and half the salt, then drizzle with olive oil and balsamic vinegar. Push garlic slices into any gaps and scatter the rest over the top. Let it sit until it reaches room temperature.
- Roast the Lamb: Turn the lamb skin-side up, sprinkle with the remaining salt, and roast in the oven for 30 minutes.
- Rest the Lamb: Take the lamb out of the oven, cover it loosely with foil, and let it rest: 15 minutes for pink meat or 30 minutes for less pink meat.
- Serve: Slice the lamb and serve it with the pan juices. For a formal presentation, place slices on a warmed platter and stir a little boiling water into the juices before pouring over the meat. Garnish with extra bay leaves if you like.
Recipe Tips:
- Trim Excess Fat: Remove any large pieces of fat from the lamb before cooking to prevent the meat from becoming too greasy while roasting.
- Marinate Properly: Let the lamb marinate at room temperature for about 30 minutes. This helps the flavors of the bay leaves, garlic, and balsamic vinegar soak into the meat and ensures even cooking.
- Use a Sturdy Roasting Tin: A heavy roasting tin helps distribute heat evenly, preventing the lamb from cooking unevenly or burning on the bottom.
- Don’t Skip Resting Time: Allow the lamb to rest under foil after roasting. This step locks in the juices, making the meat tender and flavorful.
- Slice Against the Grain: When serving, slice the lamb against the grain of the meat. This creates tender slices and makes it easier to chew.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover lamb cool to room temperature. Once cooled, wrap it tightly in foil or place it in an airtight container and refrigerate for up to 2 days.
- Freeze: Allow the lamb to cool completely before wrapping it in foil or placing it in a freezer-safe container. Freeze for up to 2 months.
- Reheat: Heat a skillet over medium heat. Add a splash of water or stock, place the sliced lamb in the skillet, and heat gently until warm.
Nutrition Facts:
- Calories: 325 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 105mg
- Sodium: 450mg
- Potassium: 350mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.5g
- Sugars: 1g
- Protein: 35g
Try More Nigella Lawson Recipes:
Nigella Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar
Description
This butterflied leg of lamb is tender, juicy, and full of flavor from bay leaves, garlic, and balsamic vinegar. It’s easy to make and perfect for family dinners or special occasions. Serve it with its delicious pan juices for an unforgettable meal.
Ingredients
Instructions
- Preheat the Oven: Set your oven to 220°C.
- Prepare the Lamb: Place the lamb, skin-side down, in a sturdy roasting tin. Sprinkle with snipped bay leaves and half the salt, then drizzle with olive oil and balsamic vinegar. Push garlic slices into any gaps and scatter the rest over the top. Let it sit until it reaches room temperature.
- Roast the Lamb: Turn the lamb skin-side up, sprinkle with the remaining salt, and roast in the oven for 30 minutes.
- Rest the Lamb: Take the lamb out of the oven, cover it loosely with foil, and let it rest: 15 minutes for pink meat or 30 minutes for less pink meat.
- Serve: Slice the lamb and serve it with the pan juices. For a formal presentation, place slices on a warmed platter and stir a little boiling water into the juices before pouring over the meat. Garnish with extra bay leaves if you like.
Notes
- Trim Excess Fat: Remove any large pieces of fat from the lamb before cooking to prevent the meat from becoming too greasy while roasting.
- Marinate Properly: Let the lamb marinate at room temperature for about 30 minutes. This helps the flavors of the bay leaves, garlic, and balsamic vinegar soak into the meat and ensures even cooking.
- Use a Sturdy Roasting Tin: A heavy roasting tin helps distribute heat evenly, preventing the lamb from cooking unevenly or burning on the bottom.
- Don’t Skip Resting Time: Allow the lamb to rest under foil after roasting. This step locks in the juices, making the meat tender and flavorful.
- Slice Against the Grain: When serving, slice the lamb against the grain of the meat. This creates tender slices and makes it easier to chew.
Nigella Butterflied Leg of Lamb With Bay Leaves and Balsamic Vinegar