oven-roasted-lamb-leg
A beautifully seasoned butterflied leg of lamb roasted over crushed tomatoes until deeply flavorful, tender, and perfectly rare. Finished with flaky salt, fresh rosemary, and a drizzle of good olive oil, this is the kind of centerpiece dish that feels effortless but unforgettable at a dinner table with friends.
Ingredients
1 butterflied leg of lamb, about 2 lbs (900 g)
3 tbsp olive oil
1 can crushed tomatoes (14–15 oz (400 g))
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