Roasted Butterflied Leg of Lamb Recipe

Ingredients

• 0.25 cup olive oil
• 8 cloves garlic, minced
• 2.5 teaspoons salt
• 1 teaspoon pepper
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
• 1 lemon, juiced
• 0.5 cup Minced fresh parsley, cilantro or mint