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

9 comments

Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

Main Courses

Lamb

Roasts

Roast leg of lamb can be difficult—it cooks unevenly and is hard to both flavor and carve. We take another approach: Leave out the bone and bring on the bloom (of spices, that is).

SERVES8 to 10

TIME2½ hours, plus 1 hour 20 minutes resting

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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...

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