Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

Name: Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
Yield: Serves 8 to 10
Ingredients: 1 (6- to 8 pound) butterflied, leg of lamb; , Kosher salt; 1/3 cup, vegetable oil; 3 , shallots, sliced thin; 4 , garlic cloves, peeled and smashed; 1 (1-inch) piece, ginger, sliced into 1/2-inch-thick rounds and smashed; 1 tablespoon, coriander seeds; 1 tablespoon, cumin seeds; 1 tablespoon, mustard seeds; 3 , bay leaves; 2 (2-inch) strips, lemon zest; 1/3 cup, chopped fresh mint; 1/3 cup, chopped fresh cilantro; 1 , shallot, minced; 2 tablespoons, lemon juice; , Salt and pepper

By Dan Souza

A cookbook recipe exclusively for All-Access members from How to Roast Everything

SERVES8 to 10

TIME2½ hours, plus 1 hour 20 minutes resting

SEASON 14

has video

A cookbook recipe exclusively for All-Access members from How to Roast Everything

WHY THIS RECIPE WORKS

Swapping in a butterflied leg of lamb for the usual bone-in or boned, rolled, and tied leg options provided us with a number of benefits: thorough seasoning, a great ratio of crust to meat, and faster, more even cooking. By first roasting t...