Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic Recipe - Allrecipes.com
Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic Recipe

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

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 - 14 servings Change Servings

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.
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Footnotes

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

Most Helpful Positive Review
Mar 25, 2007

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.

 
Most Helpful Critical Review
Dec 02, 2004

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.

 
Mar 03, 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!

 
Oct 13, 2005

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.

 
Apr 15, 2008

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.

 
Nov 03, 2009

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!!

 
Mar 22, 2008

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.

 
May 17, 2006

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.

 

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Nutrition

  • Calories
  • 336 kcal
  • 17%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 494 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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