Hard Greek Dinner

Roasted Butterflied Leg of Lamb

Name: Roasted Butterflied Leg of Lamb
Prep time: 21 min
Cook time: 67 min
Total time: 88 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 0.25 cups olive oil; 8 cloves garlic , minced; 2.5 teaspoons salt; 1 teaspoon ground black pepper; 2 tablespoons ground cumin; 1 tablespoon dried oregano; 1 leg of lamb , 8-pound; 1 lemon , juiced; 0.5 cups minced fresh parsley , cilantro, or mint

Total Time

1h 28m

21m prep · 67m cook

Servings

4 people

Rating

—

Difficulty

Hard

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For large gatherings like Passover and Easter, this butterflied 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.

Ingredients

0.25 cups olive oil
8 cloves garlic , minced
2.5 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 leg of lamb , 8-pound
1 lemon , juiced
0.5 cups minced fresh parsley , cilantro, or mint

Instructions

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.
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.
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.
4

Preheat the oven to 325 degrees F (165 degrees C).
5

Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
6

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.