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Butterflied Herb-Citrus Lamb with Feta and Toasted Pine Nuts Recipe

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4.2 from 41 reviews

This recipe for Butterflied Leg of Lamb features a flavorful marinade made with grated onions, fresh herbs, garlic, citrus juices, and spices. The leg of lamb is butterflied, infused with garlic slivers, marinated for up to 12 hours, then either grilled or seared and oven-roasted to perfection. Topped with a bright feta herb citrus olive oil mixture and toasted pine nuts, it delivers a tender, juicy, and aromatic centerpiece ideal for special occasions or a hearty family meal.

Ingredients

Lamb and Marinade

  • 8 pound leg of lamb (butterflied and trimmed to your liking)
  • 6-8 cloves of garlic (cut into thirds)
  • 2 large onions (grated with 1/2 teaspoon salt, use the water only)
  • 1 tablespoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon allspice
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/3 cup citrus juice (orange and lemon)
  • 1/4 cup olive oil
  • 1/3 cup fresh herbs (minced dill, parsley, rosemary, thyme, oregano, mint, or a combo)

For Searing (optional)

  • 2 teaspoons avocado oil (if pan searing)

Feta Herb Citrus Olive Oil Topping

  • 1/4 cup feta cheese
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon honey
  • Zest of 1 lemon
  • Zest of 1/2 an orange
  • 2 tablespoons citrus juice (lemon and orange)
  • 2 tablespoons fresh herbs (minced)
  • 1/3 cup toasted pine nuts

Instructions

  1. Prepare the Lamb: Pat dry the butterflied leg of lamb thoroughly with paper towels to ensure the marinade will penetrate well.
  2. Insert Garlic: Use a sharp paring knife to cut 1/2-inch deep slits spaced about 2 inches apart around the leg. Insert the garlic clove pieces into each slit, pushing them well inside the meat for flavor infusion.
  3. Make the Marinade: Grate the onions and sprinkle with 1/2 teaspoon salt. Let sit 10 minutes, then squeeze out the onion water using a kitchen towel into a bowl.
  4. Mix Marinade Ingredients: To the onion water, add kosher salt, pepper, allspice, paprika, oregano, garlic powder, onion powder, citrus juice, olive oil, and fresh herbs. Mix well to combine the marinade thoroughly.
  5. Marinate the Lamb: Place the leg of lamb in a shallow plate and pour the marinade over it. Massage the marinade into the meat well. Cover and marinate for at least 1 hour and up to 12 hours in the refrigerator.
  6. Grilling Option: Preheat grill to medium-high (about 425°F). Lightly oil the grill grates. Place the lamb fat side down first, grill for 5-7 minutes per side, moving to indirect heat and covering if flare-ups occur. Cook until internal temperature reaches 145°F, then rest at least 3 minutes.
  7. Searing and Oven Roasting Option: Preheat oven to 425°F. Heat avocado oil in a cast iron or oven-safe heavy pan over high heat. Sear the lamb for 5-7 minutes per side until a golden crust forms. Transfer the pan to the oven and roast for about 30 minutes depending on thickness. For an extra crust, broil for 2-3 minutes. Check temperature early to avoid overcooking.
  8. Rest the Meat: After cooking by your chosen method, rest the lamb tented in foil for 10-15 minutes to allow juices to redistribute.
  9. Slice the Lamb: Using a very sharp knife, slice the rested leg about 1/4-inch thick.
  10. Prepare Topping: Mix feta cheese, olive oil, salt, pepper, honey, lemon and orange zest, citrus juice, and fresh herbs in a bowl to create a citrus herb feta topping.
  11. Serve: Arrange lamb slices on a platter, top with feta herb citrus olive oil mixture, and sprinkle with toasted pine nuts. Optionally season with extra black pepper, chili flakes, and a light drizzle of olive oil before serving.

Notes

  • Marinating the lamb longer (up to 12 hours) intensifies the flavors wonderfully.
  • For best results, use a meat thermometer to avoid overcooking; remove lamb at 145°F internal temperature for medium rare according to USDA guidelines.
  • The citrus herb feta topping adds a refreshing contrast and can be prepared while the lamb cooks.
  • Butterflying the leg of lamb helps it cook more evenly and quicker than a whole leg.
  • You can choose grilling for a smoky flavor or searing and oven roasting for a crispy crust and tender inside.
  • Resting the meat is essential to keep it juicy and easy to slice.

Find it online: https://justsosavory.com/butterflied-herb-citrus-lamb-with-feta-and-toasted-pine-nuts-recipe/