Traditional recipes

Butterflied Lamb With Roasted Beets and Carrots

Butterflied Lamb With Roasted Beets and Carrots

Cut the lamb into 6 portions. Mix the garlic, thyme, 4 tablespoons olive oil, and the lemon juice together in a bowl large enough to hold the lamb. Add the lamb and turn to coat well. Cover and leave to marinate at least 2 hours, turning occasionally.

Meanwhile, prepare the vegetables and sauce. Preheat the oven to 400 degrees F. For the sauce, roughly chop the olives and mint, combine in a bowl, and add the olive oil, wine vinegar, and a good pinch of salt. Stir well and set aside.

Put the beets on a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Cover the sheet tightly with foil and cook on the middle shelf of the oven 30 minutes. Add the carrots to the sheet, toss with the beets, and roast, uncovered, for 35 minutes or until both carrots and beets are tender when pierced with a sharp knife.

In the meantime, tear the tomatoes in half with your hands and put them in a bowl. Add the chopped rosemary and 1 tablespoon olive oil, season with salt and pepper, and toss to mix. Once the roasted vegetables are cooked, remove from the oven and add the tomatoes. Toss to combine; keep warm.

To cook the lamb, turn the grill to high. Remove the meat from the marinade, pat dry, and season well. Grill a few minutes, turning as necessary to brown well all over, then turn the heat to low and cook 6 minutes on each side. Remove and set aside in a warm place to rest 10 minutes.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Butterflied Leg of Lamb with Mint Vinagrette

Whether it was chops or bone-in leg, my mother always cooked lamb to perfection with roasted potatoes and carrots on the side and a bottle of Crosse and Blackwell’s mint sauce on the table. I was happy to repeat this combination verbatim in my own kitchen until I found a homemade mint vinaigrette from the Silver Palate Cookbook by Sheila Lukins and Julee Rosso. Their recipe incorporates plenty of fresh mint, Dijon mustard, and balsamic vinegar.

In my version, I put a little maple syrup both in the vinaigrette and in the marinade. I used a butterflied leg of lamb, in part because it goes so well on the grill but also because there is more surface area to absorb the garlicky marinade. Plain maple syrup goes in the marinade and smoked perfumes the vinaigrette. The maple is a minor supporting player for sure but it adds a dimension I hadn’t realized was missing.


Watch the video: Easter Recipe: Butterflied Lamb Leg (January 2022).