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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.
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Prep Time 12 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • Preheat oven to 375°F
  • 1 Butterflied Leg of Lamb 2 1/2- 5 lbs
  • Salt and pepper
  • 1 ½ 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
  • ¼ cup extra virgin olive oil
  • 2 lids good Bourbon

Method
 

  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.
    12. Garnish with Rosemary and garlic pepper spread.

Video