Broiled and Slow-Roasted Butterflied Leg of Lamb with Cumin and Garlic
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Adapted from: Pam Anderson, USA WEEKEND via Allrecipes (allrecipes.com)
Serves: 14 | Rating: 4.5 stars
"Who says making a feast has to take forever? It makes a stunning centerpiece, garnished with herbs, arranged on a platter. Buying a butterflied leg of lamb from the butcher will leave you time to socialize while it slow-roasts."
The technique here is distinctive: broil first to get an even, golden-brown crust on both sides, then slow-roast at 325°F for an hour. The result is a beautifully caramelized exterior with a juicy, evenly cooked interior.
Ingredients
- 1 butterflied leg of lamb (8 lbs bone-in, yielding approx. 4.5–5.5 lbs trimmed), fell and most fat removed
- 60ml (1/4 cup) olive oil
- 8 cloves garlic, minced
- 15g salt
- 2g pepper
- 10g ground cumin
- 5g dried oregano
- 1 lemon, juiced
- Minced fresh parsley, cilantro, or mint (optional garnish)
Instructions
- Mix the olive oil, garlic, salt, pepper, cumin, and oregano together into a paste. Spread the paste evenly on both sides of the lamb and let it stand for 1 hour until the meat comes to room temperature.
- Adjust oven rack to the upper-middle position (depending on your lamb's thickness) and preheat the broiler on high for at least 10 minutes.
- Place the lamb, cut side up, on a large wire rack set over a foil-lined roasting pan.
- Broil until well browned on the first side, about 8 minutes. Turn lamb over; continue to broil, moving the pan so the entire surface browns evenly, about 8 minutes more. Turn off the broiler.
- Adjust oven rack to the middle-lower position and heat oven to 325°F. Roast the lamb for a total of 50 minutes to 1 hour, checking every 30 minutes. If lamb is done sooner, turn down oven to 170°F until ready to serve.
- As soon as the lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Arrange on a platter, drizzle with accumulated juices, and slice across the grain when possible.
Shop This Recipe: A large wire rack inside a roasting pan is the key to this broil-then-roast technique. Browse our cookware at The Kitchen Wins.
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