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
- Preheat the broiler on high.
- In a small bowl, mix together the minced garlic, ground cumin, ground paprika, ground coriander, salt, and black pepper.
- 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.
- Place the lamb on a broiler pan, and broil for about 8-10 minutes, or until nicely browned and slightly charred on the surface.
- Preheat the oven to 325°F (165°C).
- Transfer the broiled lamb to a roasting pan, cover it with aluminum foil, and place it in the preheated oven.
- 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.
- Remove the lamb from the oven, tent it with foil, and let it rest for 15-20 minutes before carving.
- Slice the lamb and serve it with your favorite side dishes.
