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

Tropical Cabbage Patch Cooler Recipe

| Vegetables

Type: Tropical Cabbage Patch Cooler Free Cooking Recipe - Vegetables No other! Ingredients / Directions small wedge of cabbage1/2 pineapple2 Tbs. honey A strange marriagebut the cabbage gives it a delicious zing.

[ read more ]

Quick Rolls Recipe

| Thanks Giving

Type: Quick Rolls Free Cooking Recipe - Thanks Giving No other! Ingredients / Directions 2 cup(s)s self-rising flour4 tablespoons mayonnaise1 cup(s) milk1 teaspoon granulated sugar Preheat oven to 450 degrees F. Mix all ingredients about 2 minutes. Fill muffin tins two-thirds full. Ba

[ read more ]

Tag : Quick

Orange Oasis

| Drink Master

Cooking receipe to make Orange Oasis under category Drink Master. You may find some video clips related to this receipe below. 1 1/2 oz Gin 1/2 oz Cherry-flavored Brandy 4 oz Orange Juice. Ginger AleShake with ice and strain into highball glass over ice cub

[ read more ]

Vanilla Wafer Crust

| Pie s 4U

Cooking receipe to make Vanilla Wafer Crust under category Pie s 4U. You may find some video clips related to this receipe below.Vanilla Wafer Crust This is an unbaked crumb crust. Very easy. Ingredients:

[ read more ]

Videos on this recipe or similar recipes. _______________________________________
RSS
Follow by Email
Facebook
Twitter


Type: Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic Free Cooking Recipe – Holiday

You got to try this!

Ingredients / Directions
1/4 cup(s) 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
juice of 1 lemon (optional)
Minced fresh parsley
cilantro or mint (optional) Mix oil
garlic
salt
pepper
cumin and oregano; spread paste on both sides of the lamb and let stand for an hour(s) until meat comes to room temperature.
Adjust oven rack to upper or upper-middle position (depending on lamb”s thickness) and preheat broiler on high for at least 10 minutes.
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.
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(s)
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.
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.

Related Recipe