Butterflied Leg of Lamb With Cumin and Garlic
(Broiled & Slow-Roasted)

Impress your holiday guests with the most flavorful lamb they'll ever eat.
For large gatherings like Passover and Easter, leg of lamb is the roast of choice. Arranged on a platter and garnished with fresh herbs, this spring classic makes a stunning centerpiece

7 1/2 to 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)

1/4 cup olive oil
8 garlic cloves, minced (2 1/2 to 3 Tbs.)
2 1/2 tsps. salt
1 tsp. pepper
2 Tbs. ground cumin
1 Tbs. dried oregano
Juice of a lemon (optional)
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.
4. Broil, moving pan occasionaly so entire surface browns evenly, about 8 minutes.
5. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer.
6. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
7. Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven.
8. Check lamb several times after 30 minutes (Internal temp of approx. 140°). If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
9. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140°.
10. As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs.
11. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

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