recipe reviews for:

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

“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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Dec. 17, 2011

I added some stock to the baking pan so that the lamb didn't dry out too much during the long cook. Turned out beautifully. Great flavours and so easy for a big group.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Dec. 4, 2011

This was very tasty and we all enjoyed it. My only issue is with direction to cook to only 140 degrees. I did that and the thing wasn't rosy pink, it was blood red and I think I even heard baa-aa-aa-aa! My thermometer says lamb is done at about 175 degrees. I ended up putting it back in and took it out when it hit about 160-165. THEN it was rosy pink. But will definitely make again! Very yummy.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

REA173

Cooking Level: Expert

Reviewed: Jul. 16, 2011

Excellent recipie! Made this for the first time for guests we were having for dinner and it was the hit of the dinner! Flavor was wonderful- cumin/garlic crust was amazing! Definitely will make again. I served with roasted color peppers, eggplant, onion, and carrots sprinkled with fresh herbs at end. Couscous on the side. Also had a yogurt, cucumber, dill, mint, garlic dip on the side which was nice compliment.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jen7731

Reviewed: Jun. 22, 2011

Broiling the lam a little really made the difference. Great recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cathy

Reviewed: Jun. 15, 2011

This lamb recipe is great. I did the seasoning mixture as directed except for adding more garlic. I pierced the lamb several times and rubbed the blend into the cuts in hopes of getting the flavor to permeate better as per another reviewer's observations. In the end the cumin wasn't overbearing at all and the flavors went nicely with the meat. It was salty and savory but not overly so. My range's broiler is broken, so I had to modify the cooking a little, but it wound up taking less time. (I used 'bake' at 550F for 8 min/ side in place of broiling and then turned the temp down to 325F. My meat thermometer said it was done after only 30 minutes, but I was using a somewhat smaller leg- just shy of 4lb instead of 4-1/2 to 5 lb.)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Mrs. Jason

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Reviewed: Dec. 25, 2010

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 garlic because we all love garlic, and also threw in some baby yellow, red, and purple potatoes, and some parsnip in the bottom of the pan they absorbed some of the juice and so much flavor from the roast. Great recipe, I will deffinetly make again and again. Thank you... I give it five stars

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Lebanese cook

Reviewed: Dec. 2, 2010

This was simply to make and delicious!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

sadamowicz

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Wethersfield, Connecticut, USA

Reviewed: May 1, 2010

First effort at making lamb. Came out great! Only had a 2 pound boneless, butterflied leg of lamb and didn't know I should try to remove all fat. Followed recipe as given but since I had a smaller cut of meat - next time I would half the oil and lemon so would have made more of a paste. I liked the intense flavor and meat was moist. The optional fresh minced mint as garnish was good on top of it too.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Bluebell

Reviewed: Apr. 5, 2010

Made this recipe for Easter yesterday. Didn't add the cumin as I am not too fond of the spice and broiled for about 25 minutes total (but I like my meat blackened). Turned out excellent!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Stef

Cooking Level: Intermediate

Home Town: Sterling, New York, USA

Living In: Cherry Hill, New Jersey, USA

Reviewed: Mar. 2, 2010

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 loves it so I decided to give it a try. I found this recipe right here online and gave it a go. I ABSOLUTELY loved it. LOVED it! The recipe was fabulous (although I added plenty more garlic to mine). I took this photo of my first ever pride and joy lamb roast and have served it to guests three times now. They all raved about how delicious, juicy and tender it was. So, I thought I'd share my photo with all of you. I threw the potatoes and carrots in just to add some color to the photo. Enjoy!

Was this review helpful? [ YES ]
29 users found this review helpful