Roasted Butterflied Leg of Lamb

Recipe View 5 mins Prepare the Marinade: In a small bowl, whisk together the olive oil, minced garlic, salt, pepper, cumin, and oregano. (5 minutes)

Recipe View 4 hrs Marinate the Lamb: Spread the spice paste evenly over both sides of the butterflied leg of lamb. Allow it to stand at room temperature for at least 1 hour, or up to 4 hours in the refrigerator. Bringing the lamb to room temperature ensures more even cooking. (1 hour - 4 hours)

Recipe View 10 mins Prepare for Broiling: Adjust the oven rack to the upper or upper-middle position (depending on the lamb's thickness). Preheat the broiler on high for at least 10 minutes. (10 minutes)

Recipe View 16 mins Broil the Lamb: Place the lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving the pan as needed to ensure even browning, for about 8 minutes. Turn the lamb over and continue to broil until well-browned on the other side, about 8 minutes longer. (16 minutes)

Recipe View 10 mins Rest the Lamb: Turn off the broiler and remove the lamb from the oven. Let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender roast. (10 minutes)

Recipe View 5 mins Preheat the Oven: Preheat the oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 1 hrs Roast the Lamb: Insert a meat thermometer into the thickest part of the lamb. Roast in the preheated oven for 50 minutes to 1 hour, or until the thermometer registers 140 degrees F (60 degrees C) for medium-rare. Check the lamb several times after 30 minutes to prevent overcooking. (50-60 minutes)

Recipe View Finish and Serve: As soon as the lamb is removed from the oven, squeeze fresh lemon juice over it and sprinkle with minced fresh herbs. Carve the lamb, slicing across the grain whenever possible. Arrange the slices on a platter, drizzle with any accumulated juices from the roasting pan, and serve immediately.