Savory Spiced Leg of Lamb with Mint-Cilantro Sauce

1. Prepare the Lamb

Begin by laying the butterflied leg of lamb on a cutting board. Trim away any excess fat or connective tissue, but leave a thin layer of the fat cap for flavor. Pound the lamb evenly to ensure uniform thickness, which helps it cook evenly. Cut a few small slits across the surface of the lamb and generously rub kosher salt all over it. Let it sit for an hour to absorb the salt and tenderize.

2. Infuse the Oil

While the lamb is resting, preheat your oven to 250°F (120°C). On a rimmed baking sheet, combine vegetable oil with the sliced shallots, smashed garlic, ginger rounds, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest strips. Stir everything together so the flavors meld beautifully. Place the baking sheet in the oven and let it bake for an hour. This slow cooking will infuse the oil with rich, aromatic flavors. You’ll know it’s ready when the shallots and garlic turn a lovely golden color.

3. Roast the Lamb

After the lamb has rested, pat it dry with paper towels to remove any excess moisture. Preheat your oven to 300°F (150°C). Transfer the lamb to the same baking sheet with the infused oil, arranging it so it lies flat. Roast the lamb for about 30 to 40 minutes, or until an instant-read thermometer registers 120°F (50°C) in the thickest part. Roasting at a low temperature ensures the meat stays juicy.

4. Broil for Perfection

Switch your oven to the broil setting. Broil the lamb for an additional 3 to 8 minutes, keeping a close eye to avoid burning. The goal is to achieve a well-browned, slightly charred exterior. This step adds a wonderful texture and depth of flavor to the lamb.

5. Rest the Lamb

Once broiled to perfection, transfer the lamb to a carving board and tent it loosely with aluminum foil. Let it rest for at least 20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.

6. Make the Mint-Cilantro Sauce

While the lamb rests, strain the pan juices from the baking sheet into a medium bowl using a fine-mesh strainer. Discard the solids. To the strained juices, add the minced fresh mint, cilantro, minced shallot, and lemon juice. Stir everything together and season with salt and pepper to taste. This vibrant green sauce will beautifully complement the savory lamb.

7. Slice and Serve

When the lamb has rested, carve it into thin slices, cutting against the grain for maximum tenderness. Arrange the slices on a serving platter and drizzle some of the mint-cilantro sauce over the top. Serve the remaining sauce on the side for guests to add as desired.