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Broiled and slow-roasted butterflied leg of lamb Recipe

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This recipe for Broiled and slow-roasted butterflied leg of lamb is from The Tiefenback Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c olive oil
8 cloves of garlic minced
2 1/2 t salt
1 t pepper
2 T ground cumin
1 T dried oregano

1 8 # leg of lamb, boned and butterflied to a even thickness about 5 lbs. trimmed weight, fell and most fat removed (unless you are carnivore)

Juice of one lemon
minced fresh parsley, cilantro or mint (optional)
Directions:
Directions:
Mix first six ingredients.
Slather over both sides of Lamb.
Let stand until meat comes to room temperature

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

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.

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 - 60 minutes until thermometer registers 140 degres.

As soon as lamb comes out of the oven squeeze lemon juice on and sprinkle fresh herbs. Carve, slicing across the grain when possible Arrange on platter, drizzle with accumulated juices and serve.
Personal Notes:
Personal Notes:
Michael made this for the first time in January of 2020. It was delicious. We didn't use lemon juice or fresh herbs. Sliced thinly was good.

 

 

 

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