Yields: 0


3-25-07 very good
Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic
Submitted by: USA WEEKEND columnist Pam Anderson
Rated: 3 out of 5 by 3 members Yields: 14 servings

"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."
1/4 cup olive oil
8 cloves garlic, minced
2 1/2 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
Minced fresh parsley, cilantro
or mint (optional)

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. 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.
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
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