Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds
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).
Keywords
- Lamb
- Roasts
- Easter
- Main Courses
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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
- pepper
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