Looking for a showstopper and table centrepiece for a Christmas feast? You just found it - Roast Butterflied Lamb with Bone Broth Broth Gravy! The garlic, rosemary, paprika and lemon flavours infused in this lamb make for a mouth-watering main dish to remember this Christmas. And let’s not forget about the added nourishment of Bone Broth for gut and immunity support - that’s another jolly good reason for celebration right there!
Large (2kg+) lamb leg butterflied (ask the butcher to do it for you!)
2 large lemons, one juiced and one sliced
2 tbsp extra virgin olive oil
2 tbsp chopped fresh rosemary + 2 sprigs for the pan
3 tbsp smoked paprika
5 cloves garlic
For Gravy:
Pan juices from the roasting pan
Knob of butter
2 tbsp plain flour
2 cups boiling water
Method
Preheat oven to 350°F.
Take the lamb out of the fridge about an hour before cooking to let it come to room temperature.
Mix together your spices, lemon juice, and olive oil, and massage the mixture into the lamb, ensuring it gets into all the nooks and crannies of the butterflied lamb.
On high heat, sear the lamb well on both sides (about 4 minutes each side).
Take a sharp knife and stab some holes randomly into the lamb.
Fill the holes with garlic and rosemary sprigs (be careful, the lamb is probably hot).
Lay lemon slices in a baking tray and place the lamb on top. Bake the lamb folded in half, or flat if you have a large enough baking tray.
Bake for approximately 60-90 minutes (depending on how rare you like your lamb - see notes for internal temperatures).
Rest for at least 20 minutes prior to slicing. While resting, make the gravy.
Remove the lemon slices from the pan juices and add them to a medium saucepan along with the Chicken Bone Broth powder and butter.
Heat until bubbling and whisk in flour, cooking for 2-3 minutes to cook off the flour.
Whisk in water and cook for 10 minutes or until your desired thickness is reached.
Slice the lamb.
Serve hot gravy with sliced lamb and watch it disappear in record timing.
Note: Internal temperature of meat - place a meat thermometer in the thickest part:
Medium rare: 140-149°F
Medium: 149-158°F
Medium well: 158°F
Well done: 167°F
Preheat oven to 180 degrees.
Take the lamb out of the fridge about an hour before you want to cook it to let it come to temperature ideal for cooking.
Mix together your spices, lemon juice and olive oil and give your lamb a shiatsu massage with the mix - getting into all the nooks and crannies that the butterflied lamb provides.
On a high heat, sear lamb well on both sides (about 4 mins each side).
Then take a sharp knife and stab some holes randomly into the lamb.
Fill holes with garlic and rosemary sprigs (be careful lamb is probably a bit hot).
Lay the lemon slices in a baking tray and top with the lamb. We baked the lamb folded in half - but if you have a big enough baking tray you can bake flat.
Bake for approx 60-90mins (depending on how rare you like your lamb - see notes for internal temps).
Rest for at least 20 mins prior to slicing - while resting make the gravy.
Remove the lemon slices from the pan juices and add to a medium saucepan along with the Chicken Bone Broth powder and butter.
Heat until bubbling and whisk in flour, cook for 2-3 mins (to cook the flour off).
Whisk in water and cook for 10 minutes or until your desired thickness
Slice lamb.
Serve hot gravy along with sliced lamb and watch it disappear in record timing.
Note: Internal temperature of meat - place meat thermometer in the thickest part:
Medium rare 60–65°C
Medium 65–70°C
Medium well done 70°C
Well done 75°C
Roast Butterflied Lamb with Bone Broth Gravy
A bit cheffy
8-12
2.5 hours
Looking for a showstopper and table centrepiece for a Christmas feast? You just found it - Roast Butterflied Lamb with Bone Broth Broth Gravy! The garlic, rosemary, paprika and lemon flavours infused in this lamb make for a mouth-watering main dish to remember this Christmas. And let’s not forget about the added nourishment of Bone Broth for gut and immunity support - that’s another jolly good reason for celebration right there!
Large (2kg+) lamb leg butterflied (ask the butcher to do it for you!)
2 large lemons, one juiced and one sliced
2 tbsp extra virgin olive oil
2 tbsp chopped fresh rosemary + 2 sprigs for the pan
3 tbsp smoked paprika
5 cloves garlic
For Gravy:
Pan juices from the roasting pan
Knob of butter
2 tbsp plain flour
2 cups boiling water
Method
Preheat oven to 350°F.
Take the lamb out of the fridge about an hour before cooking to let it come to room temperature.
Mix together your spices, lemon juice, and olive oil, and massage the mixture into the lamb, ensuring it gets into all the nooks and crannies of the butterflied lamb.
On high heat, sear the lamb well on both sides (about 4 minutes each side).
Take a sharp knife and stab some holes randomly into the lamb.
Fill the holes with garlic and rosemary sprigs (be careful, the lamb is probably hot).
Lay lemon slices in a baking tray and place the lamb on top. Bake the lamb folded in half, or flat if you have a large enough baking tray.
Bake for approximately 60-90 minutes (depending on how rare you like your lamb - see notes for internal temperatures).
Rest for at least 20 minutes prior to slicing. While resting, make the gravy.
Remove the lemon slices from the pan juices and add them to a medium saucepan along with the Chicken Bone Broth powder and butter.
Heat until bubbling and whisk in flour, cooking for 2-3 minutes to cook off the flour.
Whisk in water and cook for 10 minutes or until your desired thickness is reached.
Slice the lamb.
Serve hot gravy with sliced lamb and watch it disappear in record timing.
Note: Internal temperature of meat - place a meat thermometer in the thickest part:
Medium rare: 140-149°F
Medium: 149-158°F
Medium well: 158°F
Well done: 167°F
Preheat oven to 180 degrees.
Take the lamb out of the fridge about an hour before you want to cook it to let it come to temperature ideal for cooking.
Mix together your spices, lemon juice and olive oil and give your lamb a shiatsu massage with the mix - getting into all the nooks and crannies that the butterflied lamb provides.
On a high heat, sear lamb well on both sides (about 4 mins each side).
Then take a sharp knife and stab some holes randomly into the lamb.
Fill holes with garlic and rosemary sprigs (be careful lamb is probably a bit hot).
Lay the lemon slices in a baking tray and top with the lamb. We baked the lamb folded in half - but if you have a big enough baking tray you can bake flat.
Bake for approx 60-90mins (depending on how rare you like your lamb - see notes for internal temps).
Rest for at least 20 mins prior to slicing - while resting make the gravy.
Remove the lemon slices from the pan juices and add to a medium saucepan along with the Chicken Bone Broth powder and butter.
Heat until bubbling and whisk in flour, cook for 2-3 mins (to cook the flour off).
Whisk in water and cook for 10 minutes or until your desired thickness
Slice lamb.
Serve hot gravy along with sliced lamb and watch it disappear in record timing.
Note: Internal temperature of meat - place meat thermometer in the thickest part:
