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


  • ¼ cup olive oil
  • 8 cloves garlic, minced
  • 2 ½ teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 1 lemon, juiced
  • + 1 more ingredients
    • 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. ...

View full recipe at SpringPad


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