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

By: USA WEEKEND columnist Pam Anderson  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.3 Read Reviews (8)

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Original Recipe Yield 12 - 14 servings
 

Ingredients

  • 1/4 cup olive oil
  • 8 cloves garlic, minced
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
  • 1 lemon, juiced
  • Minced fresh parsley, cilantro or mint (optional)

Directions

  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

  • This recipe was originally featured in the USA WEEKEND article A Spring Feast on April 4, 2004.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 336 | Total Fat: 22.8g | Cholesterol: 106mg

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2004 by joefarmer 
I followed the directions perfectly. This recipe turned out to be an excellent way to ruin a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 25, 2007 by A 
A wonderful dish! Even the kids liked it. I rubbed the "gloop" into the meat the night... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2005 by DarkBobG 
I prepared the recipe according to the directions and ended up enjoying it very much. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 22, 2008 by Thisnamehasbeentaken 
I make this once a year for my husband. We all love it! Even his sister loved this recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 15, 2008 by Kiwi Cook 
Very tasty. My guests loved it. I seared the lamb on the BBQ then roasted it in the BBQ with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 17, 2006 by MEWUBHERVARD 
The lamb was tender and I loved the coating the spices gave, just wish their flavours sunk... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2009 by AUSTINS Supporting Member (Click to learn more about Supporting Membership)
I haven't made Lamb before, because my husband doesn't like it. After making this recipe, he... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by OUR3HOUNDS 
Absolutely delicious! I was fearful that the rub was going to be too salty, but I followed... MORE

 
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