Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

• Calories: 336 Calories

Ingredients

• 1 lemon, juiced
• 1 tablespoon dried oregano
• 2 tablespoons ground cumin
• 8 cloves garlic, minced
• 1 teaspoon pepper
• 0.25 cup olive oil
• 2.5 teaspoons salt
• 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness,
• 0.5 cup Minced fresh parsley, cilantro or mint

Recipe Instructions

Step 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.

Step 2

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.

Step 3

Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.

Step 4

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.

Step 5

Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.