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

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

25

"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."

Ingredients

servings 336 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 29.5 g
  • 59%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  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. 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.
  5. 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.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Reviews

25
  1. 27 Ratings

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Most helpful

I always cringed whenever I heard we were having lamb for dinner - I hated lamb - period - so I avoided eating it at all costs while growing up and well into my adult life. However, my husband ...

Most helpful critical

I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a good piece of meat from my favorite butcher. It turned out tasting like chicken liver.

I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a good piece of meat from my favorite butcher. It turned out tasting like chicken liver.

I always cringed whenever I heard we were having lamb for dinner - I hated lamb - period - so I avoided eating it at all costs while growing up and well into my adult life. However, my husband ...

A wonderful dish! Even the kids liked it. I rubbed the "gloop" into the meat the night before and it was wonderful. A great preparation for even a cheap cut of lamb (I was using a leg from Sa...

I prepared the recipe according to the directions and ended up enjoying it very much. The lemon juice / broth mixture lightened the earthy taste of the lamb, which some in my family find overpo...

Very tasty. My guests loved it. I seared the lamb on the BBQ then roasted it in the BBQ with the hood down. Very easy.

I haven't made Lamb before, because my husband doesn't like it. After making this recipe, he said he really liked this particular recipe .. so we'll be making it again!!

I make this once a year for my husband. We all love it! Even his sister loved this recipe, and she's pretty picky. It is easy and quick. Just make sure not to broil for too long.

The lamb was tender and I loved the coating the spices gave, just wish their flavours sunk into the lamb a little more. Maybe if small cuts were made into the meat and the spice mix was stuffed...

I made this few days ago, it was the best leg of lamb I have ever had, and I have been eating lamb all my life. My whole family loved it, they said it was very flavorful. I used a whole head of...