Ingredients
60 ml olive oil
8 garlic cloves, minced
2.5 tsp salt
1 tsp pepper
2 tbsp ground cumin
1 tbsp dried oregano
1 leg of lamb, boned and butterflied to an even thickness, 2.1 to 2.5 kg trimmed weight, fell and most fat removed
1 lemon, juiced
120 ml minced fresh parsley, cilantro, or mint
Directions
Step 1
In a bowl, combine olive oil, minced garlic, salt, pepper, ground cumin, and dried oregano. Spread the paste on both sides of the lamb and let it stand for an hour until the meat reaches room temperature.
Step 2
Adjust the oven rack to the upper or upper-middle position (depending on the lamb's thickness) and preheat the broiler on high for at least 10 minutes.
Step 3
Place the lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil the lamb, moving the pan so the entire surface browns evenly, for about 8 minutes. Turn the lamb over and continue to broil until well browned on the other side, about 8 minutes longer. Turn off the broiler, remove the lamb from the oven, and let it rest for 10 minutes.
Step 4
Preheat the oven to 165°C. Insert a meat thermometer into the thickest portion of the lamb and roast in the preheated oven for a total of 50 minutes to 1 hour, until the thermometer registers a rosy-pink 60°C. Check the lamb several times after 30 minutes.
Step 5
Once the lamb is out of the oven, squeeze lemon juice over it and sprinkle with fresh herbs. Carve the lamb, slicing across the grain when possible. Arrange it on a platter, drizzle with accumulated juices, and serve.