Butterflied Lamb Leg with Herb Dijon Marinade – The Juiciest Oven-Roasted Lamb You’ll Ever Make

Tender, juicy, and packed with bold herb flavour, this butterflied lamb leg is the ultimate show-stopping roast that’s surprisingly easy to make at home. Marinated in garlic, fresh herbs, Dijon mustard, lemon, and balsamic, then quickly seared and oven-roasted, this lamb delivers restaurant-quality flavour with minimal effort. Perfect for special occasions, Sunday dinners, or whenever you want something truly impressive.

Lamb has deep roots in Mediterranean and European cooking, where fresh herbs, garlic, and olive oil are used to highlight its natural richness rather than overpower it. This butterflied lamb version cooks faster than a traditional roast, allowing the marinade to fully penetrate the meat for maximum flavour in every bite. The result is savoury, tangy, herbaceous lamb with a beautifully caramelised crust and tender centre. Lamb is also a great source of protein, iron, zinc, and vitamin B12, making it both delicious and nourishing. When buying lamb, look for meat that is bright pink with even marbling for the best texture and juiciness. Leftovers store beautifully in the fridge for up to 4 days and can be frozen for up to 3 months for easy future meals.

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Key Ingredients & Their Roles

• Butterflied Lamb Leg → Creates even thickness for faster cooking and better marinade absorption.
• Garlic → Adds deep savoury richness to the marinade.
• Fresh Rosemary & Thyme → Provide earthy, aromatic herb flavours that pair perfectly with lamb.
• Dijon Mustard → Adds tang while helping the marinade cling to the meat.
• Olive Oil → Locks in moisture and helps form a golden crust.
• Lemon Juice → Brightens flavours and tenderises the lamb.
• Balsamic Vinegar → Adds depth and subtle sweetness.
• Salt & Black Pepper → Enhances all flavours and balances the richness. 

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Butterflied Lamb Leg with Herb Dijon Marinade Recipe Details

Prep Time: 15 minutes (+ 6–24 hrs marinating) |Cook Time: 25 minutes |Total Time: ~45 minutes (excluding marinating) |Cuisine: Mediterranean / Modern Roast |Calories: ~420 kcal per serving (estimate) |Servings: 6

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📝 Ingredients 

• 1.5 kg butterflied leg of lamb (≈ 3.3 lb)
• 1 Tbsp minced garlic
• 2 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme
• 1 Tbsp dried oregano
• 2 Tbsp Dijon mustard
• 3 Tbsp olive oil
• 2 Tbsp lemon juice
• 1 Tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp black pepper

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👨‍🍳 Instructions 

1. Prepare the Marinade
• In a zip-lock bag or bowl, combine garlic, rosemary, thyme, oregano, Dijon mustard, olive oil, lemon juice, balsamic vinegar, salt, and black pepper. 
  
  
  
• Mix until smooth.
2. Marinate the Lamb
• Place the butterflied lamb leg into the bag.
• Coat thoroughly with the marinade.
• Seal and refrigerate for at least 6 hours or overnight for best flavour.
3. Preheat the Oven
• Set oven to 180°C / 350°F.
4. Sear the Lamb
• Heat a large oven-safe skillet over medium-high heat.
• Sear lamb for 3 minutes per side until golden brown. 
  
  
  
  
• If lamb is too large, cut into two pieces.
• If you don’t have an oven-safe skillet, transfer to a roasting pan after searing.
5. Roast the Lamb
• Transfer skillet or pan to the oven.
• Roast for 20–25 minutes, depending on desired doneness.
6. Rest the Lamb
• Remove from oven and place lamb on a cutting board.  
  
  
  
  
• Cover loosely with foil and rest 10 minutes.
7. Slice & Serve
• Slice against the grain and serve immediately. 
  
  
  

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What Is Butterflied Lamb?

Butterflied lamb is a leg of lamb that has been deboned and opened out flat, creating an even thickness. 

This allows:

• Faster, more even cooking
• Better marinade absorption
• Juicier, more flavourful results than a traditional whole roast

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Butterflied Lamb Leg Internal Temperatures

Doneness	Pull Temp (°C)	Pull Temp (°F)	Final Temp After Rest (°C)	Final Temp After Rest (°F)
Medium-Rare	58–60°C	136–140°F	63°C	145°F
Medium	63–65°C	145–149°F	66–68°C	150–155°F
Medium-Well	67–70°C	152–158°F	70–72°C	160–162°F
Well-Done	72°C+	162°F+	74°C+	165°F+

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Notes on This Table:

1. Pull Temp → Temperature when you remove the lamb from the oven.
2. Final Temp After Rest → Temperature after 10–15 minutes of resting; carryover cooking increases internal temp by ~5°C / 9°F.
3. Medium-Rare Minimum Safe → 63°C / 145°F is the USDA recommended minimum safe temp for whole cuts of lamb, rested.
4. Butterflied lamb cooks faster than a whole leg, so keep an eye on temps to avoid overcooking.

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Tips & Ingredient Substitutions

• No fresh herbs? Use dried herbs at half the amount.
• Extra flavour boost: Add lemon zest to the marinade.
• No Dijon mustard? Substitute with whole-grain mustard.
• Time-saving tip: Marinate in the morning for same-day cooking.
• Serving upgrade: Finish with fresh herbs and flaky salt.

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Frequently Asked Questions (FAQ)

Q1. Can I cook this on the BBQ instead of the oven?
Yes! Grill over medium heat for about 10–12 minutes per side, depending on thickness.

Q2. Can I marinate the lamb longer than overnight?
Yes, up to 24 hours for stronger flavour without affecting texture.

Q3. How do I store leftover lamb?
Store in an airtight container in the fridge for up to 4 days.

Q4. Can I freeze cooked lamb?
Yes, slice and freeze for up to 3 months in sealed containers.

Q5. How do I reheat lamb without drying it out?
Reheat gently covered in foil at 160°C / 320°F with a splash of stock.

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Wrap-Up 

This butterflied lamb leg is the kind of dish that looks impressive but is wonderfully simple to prepare. With bold herb flavours, juicy texture, and fast cooking time, it’s perfect for entertaining or elevating a home-cooked meal. If you try this recipe, I’d love to hear how you served it—leave a comment below and share your twist! If you enjoyed this, be sure to check out my slow cooker honey lemon chicken on the blog for another easy favourite.

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Keywords 

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