Blackened Butterflied Leg of Lamb

Transform your dinner table with the bold and smoky flavors of this Blackened Butterflied Leg of Lamb. Perfectly seasoned with a robust blend of paprika, cumin, cayenne, and herbs, this dish delivers a delightful crust that pairs beautifully with the tender, juicy lamb. The butterflied cut ensures even cooking and quick grilling, making it ideal for a weeknight feast or a special gathering. A squeeze of fresh lemon juice enhances the savory spices, while a garnish of chopped parsley adds a touch of brightness. Serve with lemon wedges for a final zesty flourish, and prepare to impress your guests with this restaurant-quality centerpiece in just under an hour. Perfect for grilling or cast-iron cooking, this recipe is a delicious celebration of big flavors and easy preparation!

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 whole (about 4-5 lbs) butterflied leg of lamb
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 2 tablespoons (chopped, for garnish) fresh parsley
• 4 (for serving) lemon wedges

Directions

Step 1

Preheat your grill or cast-iron skillet over medium-high heat.

Step 2

Trim any excess fat from the butterflied leg of lamb and pat it dry with paper towels. Set aside.

Step 3

In a small bowl, combine the paprika, garlic powder, onion powder, dried thyme, dried oregano, ground cumin, cayenne pepper, kosher salt, and black pepper to make the blackening spice mix.

Step 4

Rub the lamb generously with olive oil on all sides. Then, coat the lamb evenly with the blackening spice mix, pressing gently to adhere.

Step 5

If using a grill, ensure the grates are oiled to prevent sticking. Sear the lamb fat-side down for 4-5 minutes, or until a nicely blackened crust forms. If using a skillet, sear on one side for the same duration.

Step 6

Flip the lamb and continue searing for another 4-5 minutes. Reduce the heat to medium and cook for an additional 15-20 minutes, flipping occasionally, until the internal temperature reaches 135°F (medium-rare) or your desired doneness.

Step 7

Transfer the lamb to a cutting board and sprinkle with lemon juice. Tent it loosely with foil and let it rest for 10 minutes to retain its juices.

Step 8

Slice the lamb against the grain into thin pieces. Garnish with fresh parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	2152.7 grams (2152.7g)

Amount per serving	% Daily Value*
Calories	5513

Total Fat 445.20g	571%
Saturated Fat 187.00g	935%
Polyunsaturated Fat 4.00g
Cholesterol 1600mg	533%
Sodium 2613mg	114%
Total Carbohydrate 29.10g	11%
Dietary Fiber 9.70g	35%
Total Sugars 3.40g
Protein 405.60g	811%

Vitamin D 0IU	0%
Calcium 346mg	27%
Iron 49mg	273%
Potassium 6711mg	143%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 28.2%

Carbs: 2.0%