Recipe 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."
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2 1/2 teaspoons
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
Minced fresh parsley, cilantro or mint
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!
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.
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 Sam's club so not the best quality and this recipe made it taste like $15 a pound lamb!) Tender and juicy - the searing keeps the juices in. I served it with new potatoes and asparagus and got rave reviews from my picky crowd.
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 overpowering.
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 in. All in all it was lovely lamb.
* Percent Daily Values are based on a 2,000 calorie diet.
Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 206
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