Roasted Leg of Lamb Butterflied (w/bourbon)

Make the juiciest tender butterflied leg of lamb you’ve ever had. Seasoned with herbs, spices, and a touch of bourbon this butterflied leg of lamb is a winner.

Roasted Leg of Lamb (Butterflied w/bourbon)

Ingredients

• Preheat oven to 375°F
• 1 Butterflied Leg of Lamb 2 1/2- 5 lbs
• Salt and pepper
• 1 1/2 Tbsp butter
• Garlic Pepper Spread
• 4 Garlic cloves pressed or minced
• 1 tsp Salt
• 1 tsp peppercorns
• 1 tsp mustard seed
• 1 tsp coriander (whole)
• 1 tsp dried Rosemary (extra for garnish)
• 1 tsp red pepper flakes
• 1 tsp lemon Zest (optional)
• 1/4 cup extra virgin olive oil
• 2 lids good Bourbon

Directions

1. Before cooking, let lamb rest at room temperature for 15-30 or up to an hour.
2. Pat dry with paper towels.
3. Season both sides generously with salt and pepper.
4. In a large cast iron skillet melt butter on medium high heat.
5. Once butter is melted and skillet is ready, sear lamb leg 2-3 minutes per side for a light sear.
6. Set aside on baking sheet on rack lined with foil or parchment paper for easy clean up.
7. In a bowl, combine garlic pepper spread ingredients (except the Bourbon) and muddle into a smooth situation.
8. Spoon mixture over Leg of Lamb generously.
9. Top with 2 lids of Bourbon and bake for 25-30 minutes or until internal temperature of 125-130°F.
10. Cover with foil and let rest for 15-20 minutes.
11. Slice and serve with Roasted Potatoes. Garnish with Rosemary and garlic pepper spread.

Enjoy/Tastedis