[Photograph: Sydney Oland]

Editor’s note: Each Saturday afternoon we bring you a Sunday Dinner recipe.

The flavor of lamb can be polarizing; some individuals find its gaminess too strong, while others savor it. This meal utilizes a marinade made of strong tastes that match the gaminess. When you take the lamb out of a high temperature oven, the thick herbaceous marinade turns to a really thin crust, adding just a little bit of quality to the roast. Utilizing a butterflied leg of lamb minimize the cooking time, and due to the fact that of differing density in the meat it will prepare to different temperatures enabling everybody to get the doneness they want. Serve this lamb with some roasted potatoes, asparagus and a jar of mint jelly.

  • Yield: 4-6
  • Active time:
    20 minutes
  • Total time: 45 minutes (plus allowing the lamb to website in the marinade over night)


  • 1 X 3-4 pound butterflied leg of lamb
  • 5 cloves of garlic, minced
  • 2 sprigs rosemary, carefully sliced
  • 1 sprig oregano, carefully sliced
  • 8 sprigs of thyme, carefully sliced
  • 2 anchovy filets, finely sliced
  • 1/3 cup olive oil
  • kosher salt and cracked black


  1. 1.

    Pat leg of lamb dry with paper towel and location in large Ziploc bag. Integrate garlic, rosemary, oregano, thyme, anchovy, olive oil and a spray of salt and split black pepper in a bowl and stir well to combine. Put mix over lamb in Ziploc bag; work marinade around leg of lamb in bag so that it enters all the nooks and crannies. Location in the refrigerator and let sit overnight.

  2. 2.

    Eliminate leg of lamb from bag and place on rack in large roasting pan.

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