Olive-and-Spice-Rubbed Leg of Lamb
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 654
- Total Fat
- 48
- Saturated Fat
- 22
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 50
- Cholesterol
- 203
- Sodium
- 883
- Total: 3 hr 5 min
- Inactive: 2 hr 40 min
- Cook: 25 min
Ingredients
3 cloves garlic
2 teaspoons paprika
2 teaspoons coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
Kosher salt and freshly ground pepper
1/2 cup pitted mixed green and black olives
1/2 cup fresh parsley
1/4 cup fresh cilantro
Juice of 1 lemon
6 tablespoons unsalted butter, softened
1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you)
Directions
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos