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

Recipesfull introduces to you: Easter Recipes. (Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic Recipe). Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Brief

Servings: 14

Yield: 12 - 14 servings

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

Ingredients

¼ cup olive oil

8 cloves garlic

minced

2 ½ 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

1 lemon

juiced

½ cup Minced fresh parsley

cilantro or mint

Classic Southern Deviled Eggs

Holidays and Events

Directions

Step 1

Mix oil garlic salt pepper cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.

Step 2

Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.

Step 3

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.

Step 4

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 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.

Step 5

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.

Nutritional Information

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

Servings Per Recipe:14

Calories: 336.4

% Daily Value *

Protein: 29.5g 59%

Carbohydrates: 2.2g 1%

Dietary Fiber: 0.7g 3%

Sugars: 0.1g

Fat: 22.8g 35%

Saturated Fat: 8.4g 42%

Cholesterol: 105.6mg 35%

Vitamin A Iu: 216.5IU 4%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 0.2mg 13%

Vitamin C: 9.6mg 16%

Folate: 27.5mcg 7%

Calcium: 37.2mg 4%

Iron: 3.2mg 18%

Magnesium: 34mg 12%

Potassium: 407.9mg 11%

Sodium: 493.5mg 20%

Thiamin: 0.1mg 13%

Calories From Fat: 205.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.