Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds. Serves 8-10
"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 the lamb in a 250-degree oven, we were able to keep the… read more..."
INGREDIENTS
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LAMB
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1 (6- to 8 pound) butterflied leg of lamb
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Kosher salt
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1/3 cup vegetable oil
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3 shallots, sliced thin
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4 garlic cloves, peeled and smashed
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1 (1-inch) piece ginger, sliced into 1/2-inch-thick rounds and smashed
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1 tablespoon coriander seeds
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1 tablespoon cumin seeds
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1 tablespoon mustard seeds
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3 bay leaves
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2 (2-inch) strips lemon zest
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SAUCE
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1/3 cup chopped fresh mint
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1/3 cup chopped fresh cilantro
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1 shallot, minced
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2 tablespoons lemon juice
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Salt and pepper
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