Roasted Butterflied Leg of Lamb
Description
This roasted butterflied leg of lamb that's seasoned with garlic, lemon, and fresh herbs is perfect for Easter and makes a stunning centerpiece.
Ingredients
•
1/4 cup olive oil
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8 cloves garlic, minced
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2 1/2 teaspoons salt
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1 teaspoon pepper
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2 tablespoons ground cumin
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1 tablespoon dried oregano
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1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
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1 lemon, juiced
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1/2 cup Minced fresh parsley, cilantro or mint
Directions
1
Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
2
Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
3
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.
4
Preheat the oven to 325 degrees F (165 degrees C).
5
Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
6
As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.