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

Impress your guests with this tender and flavorful Broiled and Slow-Roasted Butterflied Leg of Lamb with Cumin and Garlic. The butterflied leg of lamb is coated in a delicious blend of cumin, garlic, and other spices, and then broiled to perfection. It is then slow-roasted to ensure a juicy and tender result. This recipe takes some time and effort, but the end result is truly worth it. Serve the lamb with your favorite side dishes for a memorable meal.

Ingredients

• 1 butterflied leg of lamb (4-5 pounds)
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground paprika
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Preheat the broiler on high.
2. In a small bowl, mix together the minced garlic, ground cumin, ground paprika, ground coriander, salt, and black pepper.
3. Drizzle the olive oil over the butterflied leg of lamb, then rub the garlic and spice mixture all over the lamb, making sure to coat it evenly.
4. Place the lamb on a broiler pan, and broil for about 8-10 minutes, or until nicely browned and slightly charred on the surface.
5. Preheat the oven to 325°F (165°C).
6. Transfer the broiled lamb to a roasting pan, cover it with aluminum foil, and place it in the preheated oven.
7. Slow-roast the lamb for 3-4 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
8. Remove the lamb from the oven, tent it with foil, and let it rest for 15-20 minutes before carving.
9. Slice the lamb and serve it with your favorite side dishes.

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