For large gatherings like Passover and Easter, this butterflied 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
- olive oil: 0.25 cup
- garlic: 8 clove (minced)
- ½ teaspoons salt: 2 piece
- ground black pepper: 1 tsp
- ground cumin: 2 Tbsp
- oregano: 1 Tbsp (dried)
- (8-pound) leg of lamb, boned and butterflied to an even thickness, most fat removed: 1 piece
- lemon: 1 piece (juiced)
- fresh parsley, cilantro, or mint: 0.5 cup (minced)
Metric Conversion
Stages of cooking
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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.
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Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
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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.
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Preheat the oven to 325 degrees F (165 degrees C).
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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.
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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.
