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Butterflied Leg Of Lamb


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  • 1 1/2 slices Atkins Bakery Sliced White Bread
  • 1 butterflied leg of lamb (abt 3 1/2 lbs trimmed, 5 lbs untrimmed)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon chopped fresh rosemary
  • 1/4 cup Dijon mustard
  • 2 garlic cloves chopped
  • 1/3 cup chopped fresh parsley


Servings 8


Step 1

Heat oven to 200 degrees. Place bread in oven for 15 minutes, or until dried but not browned. Raise oven temperature to 375 degrees. Place bread in a food processor and process into fine crumbs.

Rub lamb with salt, pepper and rosemary. Place lamb in a roasting pan and spread mustard over lamb. In a small bowl, combine bread crumbs, garlic and parsley. Gently pat crumb mixture over lamb.

Cook 45 minutes, or until internal temperature reaches 135 degrees on an instant-read thermometer for medium-rare. Let rest 15 minutes before carving.

This recipe yields 8 servings.

Carbohydrates: 2.5 grams
Net Carbs: 1.5 grams
Fiber: 1 grams
Protein: 43 grams
Fat: 12 grams
Calories: 300

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