Roast Butterflied Boneless Leg of Lamb

You can do this recipe with either a boneless or bone in leg go lamb. Once you make it following this recipes you want want it any other way!

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice 
• 1 tsp instant coffee granules
• 4 garlic cloves, sliced lengthwise into 3 pieces each
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
• 1 large (2-gallon) heavy-duty sealable plastic bag or vacuum packer if you have one

Combine oil, lemon juice, instant coffee granules, oregano, salt, and pepper in sealable plastic bag.

Cut holes all over lamb and insert garlic pieces

Add lamb to the bag, pressing out air and seal. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, overnight.

Remove lamb from marinade (discard any leftover marinade.

When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature. 

Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.

Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.

OPTIONAL: As soon as lamb comes out of the oven, squeeze on lemon juice.

Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.