150 minutes
A flavorful herb-crusted butterflied lamb paired with a vibrant mint-cilantro sauce, perfect for a sumptuous meal.
Butterflied Leg Of Lamb
0 lb
to taste
cups
Shallots, thinly sliced
each
Garlic Clove, peeled and smashed
each
Ginger, peeled, sliced into ½-inch-thick rounds, and smashed
0 oz
Coriander Seeds
tablespoons
Cumin Seeds
tablespoons
Mustard Seeds
tablespoons
each
Lemon Zest, 2-inch strips
0.25 strips
Mint, minced
cups
Fresh Cilantro, minced
cups
Shallots, minced
each
tablespoons
to taste
to taste
1. Trim and Salt the Lamb
Begin by trimming the excess fat and connective tissue from the lamb. Pound the meat to an even thickness, then cut slits across the fat cap to create a crosshatch pattern. Rub kosher salt generously all over the lamb, making sure to work it into the slits. Let the lamb stand at room temperature for about an hour. This salting process helps draw out moisture and tenderize the meat.
2. Prepare the Spice Mixture
Preheat your oven to 250 degrees. In a baking sheet, combine the oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest. Bake this mixture in the oven for an hour. The slow baking releases the flavors of the aromatics and spices, infusing the oil with a rich, fragrant blend. You'll know it's ready when the shallots and garlic turn golden, and the spices are soft and aromatic.
3. Roast the Lamb
Pat the lamb dry with paper towels to ensure a good crust. Place the lamb directly on top of the warm spice mixture on the baking sheet. Roast it in the preheated oven for 30 to 40 minutes, until the internal temperature of the lamb reaches 120 degrees. This low heat ensures the lamb cooks evenly.
4. Broil the Lamb
Switch your oven to the broil setting. Broil the lamb for 3 to 8 minutes until the surface is well browned and charred in spots. The internal temperature should now be around 125 degrees for medium-rare. This step crisps up the exterior, giving the lamb a beautiful, flavorful crust.
5. Rest the Lamb
Transfer the lamb to a carving board and tent it loosely with aluminum foil. Let it rest for 20 minutes. Resting allows the meat to reabsorb its juices, making it more tender and flavorful.
6. Prepare the Sauce
While the lamb is resting, strain the pan juices through a fine-mesh strainer into a bowl. Mix in the minced mint, cilantro, shallot, and lemon juice. Season the sauce with salt and pepper to taste.
7. Slice and Serve
Once the lamb has rested, slice it thinly against the grain. Serve the slices of lamb with the fresh mint-cilantro sauce on the side.
Start with high-quality, pasture-raised lamb for the best flavor. Source your meat from a reputable butcher who can butterfly it for you.
Use a meat thermometer to ensure your lamb reaches the desired doneness, aiming for 130-135°F for medium-rare.
Allow the lamb to marinate for an extended period, ideally overnight, to tenderize the meat and infuse it with flavors.
Toast cumin and coriander seeds before grinding to release essential oils and enhance flavor, but avoid burning.
Allow the lamb to rest for 10-15 minutes before slicing to redistribute the juices and maintain succulence.
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