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

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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
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
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.

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