The lean nature of lamb means it is best to serve it between medium-rare and medium doneness. Simply check the temperature at intervals to ensure this roast will be the most tender and tasty lamb you have ever enjoyed.

Servings: 2
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

1 lb butterflied lamb leg steak (order grass-fed meat from Butcher Box (discount varies) or US Wellness Meats (15% off first 2 orders) with code TRAILTOHEALTH)
½ cup extra virgin olive oil (use code TRAILTOHEALTH for 10% off)
2 tablespoons lemon juice
Zest of 1 lemon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
1 bunch fresh parley, chopped
4 tablespoons fresh rosemary, chopped
3 tablespoons fresh thyme, de-stemmed and chopped

Directions

1. Preheat oven to 350 F (177 C).

2. Whisk the olive oil with the parsley, rosemary, thyme, garlic, lemon juice and zest until combined.

3. Place the lamb in a roasting pan and evenly spread the herb marinade over the top to coat.

4. Roast the lamb for about 15-20 minutes and check the temperature to see if it has reached a doneness of 135 F (57 C). If it hasn’t, continue cooking in 5-minute increments until it reaches 135 F (57 C).

5. Once cooked, let the lamb rest for 10 minutes before slicing into strips against the grain.

6. Serve with the Daily Salad, or Roasted Rosemary Potatoes. If serving with a salad use Rosemary Citrus Herb Dressing.