Broiled & Slow-Roasted Butterflied Leg of Lamb with Cumin & Garlic: A Flavorful Feast

Leg of lamb is a magnificent cut of meat, perfect for special occasions or when you simply want to elevate your dinner. This recipe takes a butterflied leg of lamb and infuses it with the warm, earthy flavors of cumin and garlic, then utilizes a two-step cooking process: a quick broil for browning and a slow roast for tender perfection. The result? A juicy, flavorful, and unforgettable main course that will impress your family and friends.

This recipe offers flexibility, allowing you to adapt the cooking time based on your preferred level of doneness and the size of your lamb. Whether you prefer your lamb rare, medium-rare, or medium, the instructions below will guide you to achieving the perfect roast.

Why Butterflied Leg of Lamb?

Butterflying a leg of lamb involves removing the bone and spreading the meat open, creating a more even thickness. This technique offers several advantages:

* **Faster Cooking:** The thinner profile allows the lamb to cook much faster than a bone-in leg.
* **Even Cooking:** Butterflying promotes more even cooking, minimizing the risk of overcooked edges and undercooked center.
* **Easier Carving:** With the bone removed, carving becomes significantly easier and more efficient.
* **Greater Surface Area:** The increased surface area allows for more of the delicious cumin-garlic rub to penetrate the meat.

Ingredients

* 1 (4-6 pound) butterflied leg of lamb, excess fat trimmed
* 6-8 cloves garlic, minced
* 2 tablespoons ground cumin
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 tablespoon dried oregano
* 1 teaspoon smoked paprika
* 1 teaspoon salt, or to taste
* 1/2 teaspoon black pepper, freshly ground, or to taste
* 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
* Fresh rosemary sprigs, for garnish (optional)
* Lemon wedges, for serving (optional)

Equipment

* Large bowl
* Baking sheet or roasting pan
* Wire rack (optional, but recommended)
* Meat thermometer
* Aluminum foil

Instructions

Step 1: Prepare the Lamb

1. **Trim Excess Fat:** Use a sharp knife to trim any large pieces of excess fat from the surface of the lamb. While some fat is desirable for flavor, too much can render and cause unwanted splattering during cooking. Aim to leave a thin layer of fat for optimal flavor and moisture.
2. **Score the Fat Cap (Optional):** Lightly score the remaining fat cap in a crosshatch pattern. This helps the fat render evenly and creates crispy edges.
3. **Pat Dry:** Use paper towels to thoroughly pat the lamb dry. This is crucial for achieving a good sear during the broiling stage.

Step 2: Make the Cumin-Garlic Rub

1. **Combine Ingredients:** In a large bowl, combine the minced garlic, ground cumin, olive oil, lemon juice, dried oregano, smoked paprika, salt, pepper, and red pepper flakes (if using). Mix well to form a paste.
2. **Adjust Seasoning:** Taste the rub and adjust the seasoning as needed. You may want to add more salt, pepper, or cumin to suit your preferences.

Step 3: Marinate the Lamb

1. **Apply the Rub:** Generously rub the cumin-garlic mixture all over the butterflied leg of lamb, ensuring that every nook and cranny is covered. Massage the rub into the meat for several minutes to allow the flavors to penetrate deeply.
2. **Marinate (Recommended):** For the best flavor, cover the lamb with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld and the meat to tenderize. If you’re short on time, even a 30-minute marinade will make a difference.

Step 4: Broil the Lamb

1. **Preheat Broiler:** Position an oven rack about 6-8 inches below the broiler. Preheat the broiler on high heat.
2. **Prepare the Baking Sheet:** Line a baking sheet or roasting pan with aluminum foil for easy cleanup. Place a wire rack on top of the baking sheet (optional). The wire rack allows for better air circulation and helps the lamb to cook more evenly.
3. **Broil the Lamb:** Place the marinated lamb on the prepared baking sheet. Broil for 5-7 minutes per side, or until the surface is nicely browned and slightly charred. Watch carefully to prevent burning. The exact broiling time will depend on the thickness of the lamb and the strength of your broiler.

Step 5: Slow-Roast the Lamb

1. **Preheat Oven:** Reduce the oven temperature to 300°F (150°C).
2. **Transfer to Oven:** Carefully transfer the baking sheet with the broiled lamb to the preheated oven.
3. **Roast the Lamb:** Slow-roast for approximately 45-60 minutes, or until the internal temperature reaches your desired level of doneness (see temperature guide below).
4. **Monitor Internal Temperature:** Use a meat thermometer to monitor the internal temperature of the lamb. Insert the thermometer into the thickest part of the meat, avoiding bone (if any remains). The internal temperature is the most accurate way to determine doneness.

Step 6: Rest the Lamb

1. **Rest the Lamb:** Once the lamb reaches your desired internal temperature, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

Step 7: Carve and Serve

1. **Carve the Lamb:** After the lamb has rested, use a sharp carving knife to thinly slice the meat against the grain. The grain refers to the direction of the muscle fibers. Slicing against the grain shortens these fibers, making the meat more tender and easier to chew.
2. **Arrange and Garnish:** Arrange the sliced lamb on a serving platter. Garnish with fresh rosemary sprigs and lemon wedges, if desired.
3. **Serve Immediately:** Serve the broiled and slow-roasted butterflied leg of lamb immediately. It pairs well with a variety of side dishes, such as roasted vegetables, mashed potatoes, couscous, or a simple salad.

Internal Temperature Guide

Use a meat thermometer to ensure the lamb reaches your desired level of doneness:

* **Rare:** 125-130°F (52-54°C)
* **Medium-Rare:** 130-135°F (54-57°C)
* **Medium:** 135-140°F (57-60°C)
* **Medium-Well:** 140-145°F (60-63°C)
* **Well-Done:** 145°F (63°C) and above (not recommended, as the lamb may become dry)

*Note: The USDA recommends cooking lamb to a minimum internal temperature of 145°F (63°C) followed by a 3-minute rest.*

Tips for Success

* **Choose High-Quality Lamb:** The quality of the lamb will significantly impact the final result. Look for lamb that is well-marbled and has a good color.
* **Don’t Skip the Marination:** Marinating the lamb is crucial for flavor and tenderness. The longer the marinade, the better.
* **Use a Meat Thermometer:** A meat thermometer is essential for ensuring that the lamb is cooked to your desired level of doneness. Don’t rely solely on cooking time, as this can vary depending on the size and thickness of the lamb.
* **Let the Lamb Rest:** Resting the lamb after cooking is just as important as the cooking process itself. It allows the juices to redistribute, resulting in a more tender and flavorful roast.
* **Slice Against the Grain:** Slicing against the grain will make the lamb more tender and easier to chew.
* **Adjust Seasoning to Your Taste:** Feel free to adjust the seasoning in the cumin-garlic rub to your personal preferences. You can add more or less salt, pepper, cumin, or other spices as desired.
* **Serve with Complementary Sides:** Choose side dishes that complement the flavors of the lamb. Roasted vegetables, mashed potatoes, couscous, or a simple salad are all excellent options.
* **Use Fresh Herbs:** Fresh herbs, such as rosemary and thyme, can add a beautiful aroma and flavor to the lamb. If you have access to fresh herbs, consider adding them to the rub or using them as a garnish.
* **Don’t Overcrowd the Pan:** When broiling the lamb, make sure that the baking sheet is not overcrowded. Overcrowding can lower the temperature of the pan and prevent the lamb from browning properly. If necessary, broil the lamb in batches.
* **Watch the Broiler Carefully:** Broilers can vary in strength, so it’s important to watch the lamb carefully during the broiling stage to prevent burning. Adjust the broiling time as needed.
* **Use a Wire Rack:** Using a wire rack on top of the baking sheet allows for better air circulation and helps the lamb to cook more evenly.
* **Be Patient During the Slow-Roasting Process:** The slow-roasting process is key to achieving a tender and juicy lamb. Be patient and allow the lamb to cook low and slow until it reaches your desired internal temperature.
* **Deglaze the Pan (Optional):** After roasting the lamb, you can deglaze the pan with a little red wine or broth to create a flavorful pan sauce. Simply scrape up the browned bits from the bottom of the pan and simmer until the sauce has reduced slightly.

Variations

* **Add Other Spices:** Experiment with other spices in the rub, such as coriander, ginger, or chili powder.
* **Use Different Herbs:** Try different herbs, such as thyme, sage, or mint.
* **Marinate with Yogurt:** Marinate the lamb in a mixture of yogurt, garlic, and spices for extra tenderness.
* **Add Vegetables to the Roasting Pan:** Roast vegetables, such as potatoes, carrots, and onions, alongside the lamb for a complete meal.
* **Make a Mint Sauce:** Serve the lamb with a traditional mint sauce.
* **Use a Different Cut of Lamb:** While this recipe is specifically designed for a butterflied leg of lamb, you can adapt it for other cuts of lamb, such as a shoulder roast or lamb chops. Adjust the cooking time accordingly.

Serving Suggestions

This broiled and slow-roasted butterflied leg of lamb is a versatile main course that can be served with a variety of side dishes.

* **Roasted Vegetables:** Roasted potatoes, carrots, Brussels sprouts, and asparagus are all excellent choices.
* **Mashed Potatoes:** Creamy mashed potatoes provide a comforting and classic pairing.
* **Couscous:** Fluffy couscous adds a light and flavorful touch.
* **Salad:** A simple green salad or a more elaborate salad with roasted vegetables and feta cheese provides a refreshing contrast to the richness of the lamb.
* **Grilled Asparagus:** Grilled asparagus is a simple, flavorful, and healthy side dish.
* **Roasted Garlic:** Roasted garlic adds a rich, mellow flavor to any meal.
* **Tzatziki Sauce:** A Greek yogurt-based sauce with cucumber, garlic, and dill, adds a cool and refreshing element to the dish.
* **Red Wine:** A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs well with the rich flavor of the lamb.

Storage Instructions

* **Store Leftovers:** Store leftover lamb in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat leftover lamb in the oven, microwave, or skillet until heated through. To prevent the lamb from drying out, add a little broth or water during reheating.
* **Freeze:** Freeze cooked lamb in an airtight container for up to 2-3 months. Thaw in the refrigerator before reheating.

Enjoy this delightful recipe for Broiled & Slow-Roasted Butterflied Leg of Lamb with Cumin & Garlic. It’s a culinary masterpiece that will impress your guests and leave them wanting more! Remember to adjust the cooking times and temperatures to your specific oven and preferences for the perfect roast every time. Bon appétit!