Roasted Butterflied Leg of Lamb

1. 1

   Combine the oil, garlic, salt, pepper, cumin, and oregano; spread the paste over both sides of the lamb and let it sit for an hour until the meat reaches room temperature.

2. 2

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

3. 3

   Place the lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, shifting the pan so the whole surface browns evenly, about 8 minutes. Flip the lamb; continue broiling until the other side is well browned, about 8 minutes more. Turn off the broiler, take the lamb out of the oven, and let it rest for 10 minutes.

4. 4

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

5. 5

   Insert a meat thermometer into the thickest part of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until the thermometer reads a rosy-pink 140 degrees F (60 degrees C). Check the lamb several times after 30 minutes.

6. 6

   As soon as the lamb comes out of the oven, squeeze on the lemon juice and sprinkle with the fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with the accumulated juices, and serve.

• Calories 453.33 kcal High
• Protein 43.24 g Good Source
• Carbs 33.06 g Moderate
• Total Fat 13.74 g Moderate
• Saturated Fat 3.29 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 132.87 mg High
• Sodium 146.69 mg Moderate
• Fiber 0.73 g Low Source
• Sugar 0.38 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 55.8 mg Low Source
• Iron 4.97 mg Good Source
• Potassium 779.58 mg Moderate
• Vitamin A 13.97 mcg_rae Low Source
• Vitamin C 3.94 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Garlic 🧄