Martha's Butterflied, Rolled, and Roasted Leg of Lamb


Make Martha's Butterflied, Rolled, and Roasted Leg of Lamb for a scrumptious Easter dinner. Everyone will love the way this protein is prepared.


  • 2 preserved lemons, rinsed

  • ½ cup chopped fresh rosemary needles

  • ½ cup loosely packed fresh mint leaves

  • 2 cloves garlic

  • Coarse salt and freshly ground pepper

  • cup extra-virgin olive oil

  • 1 boneless butterflied leg of lamb, about 4 pounds, trimmed of excess fat and pounded 1 inch thick

  • 2 lemons, cut into wedges, for serving


  1. Remove and discard seeds from preserved lemons. Coarsely chop 1 preserved lemon; transfer to a food processor. Add rosemary, mint, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Process until coarsely ground. With processor running, pour in oil in a slow, steady stream; process until a thick paste forms.

  2. Spread herb mixture all over lamb; transfer to a 9-by-13-inch baking dish. Cover; refrigerate 8 hours (or overnight).

  3. Preheat oven to 450 degrees. Season lamb with salt and pepper. Cut remaining preserved lemon into thin strips; arrange strips over one side of lamb. Starting from one narrow end, roll up lamb. Using kitchen twine, tie lamb crosswise at 1-inch intervals. Season with salt and pepper.

  4. Transfer lamb to a roasting pan fitted with a rack just large enough to hold it. Roast in middle of oven for 25 minutes. Add 1/2 cup water to pan; reduce heat to 400 degrees. Continue roasting until an instant-read thermometer inserted into thickest part of meat registers 125 degrees to 130 degrees (for medium-rare), about 35 minutes.

  5. Tent with foil. Let rest 25 minutes (internal temperature will rise). Transfer to a cutting board; remove twine. Cut into thin slices. Serve with lemon wedges.

Martha's Butterflied, Rolled, and Roasted Leg of Lamb
Bryan Gardner
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