Roasted Butterflied Leg of Lamb

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. 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. 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. 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. 4

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

5. 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. 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.