One of my go to recipes, I made this for Kat’s parents (the first time I cooked for them) and they loved it. Kat’s mom even called to ask how to make it – a very high honor – which means it must be pretty good.

The key to this recipe is time to let the marinade sit, and quality of meat. Best to go to your local butcher for a nice cut. It’s well worth the extra dollars.

Meat prep:

• Cut off excess fat
• Coat the meat with a nice coarse salt
• Marinate in sauce (for several hours)
• Butterfly the meat so you have more surface area to crisp up (also lowers cook time)

Sauce:

• Around 5 cloves of crushed garlic
• Extra Virgin Olive Oil (1/2 cup)
• Chopped dill, rosemary, sage
• 2 Tbs of a good mustard
• 2 lemons (squeezed)
• Chili flakes
• Ground black pepper

Cook it:

• Place lamb on the center oven rack at 450F for 15 minutes
• Flip it, let cook for an additional 10 minutes
• Take it out, let is rest

 

Tips:

• Place pan of veggies, potatoes, etc. underneath to catch the good lamb drippings

Notes:

• Kat suggested we use the sweet mustard we have, and it turned out pretty darn good
• We got the lamb (actually lamb shoulder this time) from the local Turkish butcher and it was super tender!