Roasted Butterflied Leg of Lamb

This roasted butterflied leg of lamb that's seasoned with garlic, lemon, and fresh herbs is perfect for Easter and makes a stunning centerpiece.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• 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
• 0.5 cup Minced fresh parsley, cilantro or mint
• 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness,

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

Step 2

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 3

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

Step 4

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 5

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 6

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.