Roasted Butterflied Leg of Lamb

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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

   {'id': 'step_1', 'step': 2, 'text': '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

   {'id': 'step_2', 'step': 3, 'text': '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

   {'id': 'step_3', 'step': 4, 'text': 'Preheat the oven to 325 degrees F (165 degrees C).'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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

   {'id': 'step_5', 'step': 6, 'text': '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.'}

📊 Nutrition Facts

Per serving (12 servings total)