Recipe courtesy of Lina, The Lebanese Plate
Zaatar Roasted Butterflied Lamb Leg by The Lebanese Plate
Add garlic, zataar, chopped parsley, salt, pepper and olive oil in a bowl stir to combine.
Place lamb in a roasting dish and slits all over lamb using a sharp knife. Rub zataar marinade into slits and all over lamb. Marinate lamb at room temperature for 1 hour.
Roast the lamb in preheated oven for about 30 minutes for medium-rare.
Transfer lamb to a cutting board. Squeeze the juice of ½ a lemon over lamb and let stand, loosely covered with foil for15 minutes.
Cut lamb into slices and serve.