Spice Rubbed Butterflied Leg Of Lamb Recipe Epicuriouscom

Steps:

• For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
• Preheat the oven to 450 degrees F.
• Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
• For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
• For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

Steps:

• 1. Preheat the oven to 375°. In a small saucepan of boiling water, blanch the lemon zest until softened and pale, about 10 minutes. Drain and transfer to a small bowl. Stir in the lemon juice and honey. 2. In a small skillet, combine the coriander, cardamom, cumin, cinnamon, paprika, turmeric, and cayenne. Toast the spices over high heat, stirring frequently, until fragrant, about 1 minute. 3. Light a charcoal grill or heat a grill pan. Rub the lamb all over with the cut sides of the garlic. Coat well with the toasted spices. Season with salt and pepper and brush with the oil. Grill the lamb over moderate heat until well browned all over, about 5 minutes per side. 4. Transfer the leg of lamb to a roasting pan and roast in the oven for 1 1/4 hours. Brush the lamb liberally with the honey-lemon sauce and roast for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of the leg registers 140° for medium-rare meat. 5. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 15 minutes before carving. Pour the pan juices into a sauceboat and serve alongside the lamb.

Steps:

• 1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
• 2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

Steps:

• Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
• Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
• Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
• Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
• Photography by Con Poulos

Steps:

• Make the spice rub. Toast cumin seeds and coriander seeds in a dry skillet over medium low heat, stirring frequently, for 5 or so minutes, until fragrant. Transfer to plate and let cool thoroughly. Grind cumin, coriander and peppercorns with a mortar and pestle or in a spice grinder. Combine the cumin mixture in a bowl with the remaining rub ingredients, stirring to thoroughly blend. Spread the rub evenly over the entire surface of the leg of lamb. I spooned it on, then used my hands. Wrap the leg of lamb in plastic wrap and marinate, chilled, for 4 hours or longer. Remove from fridge for last half-hour of marinating to let it warm up slightly before roasting. Roast the leg of lamb. Preheat the oven to 350ºF. Lightly oil a baking pan [just to make it easier to clean later] and place the leg of lamb in a rack in the pan. Roast in the center of the oven for 15 to 20 minutes per pound, rotating the pan once halfway through. Variations in ovens and the size of the leg of lamb will cause cooking times to vary quite a bit. Use a quick-read thermometer to check the lamb well before you think it should be done [make sure you don't hit the bone-that will give you an inflated reading]. You're shooting for an internal temperature of anywhere from 130 to 145ºF. Remove from the oven and let it rest, tented lightly with foil, for 10 minutes before slicing and serving. Kitchen Notes Seeds or powder? If you don't have cumin seeds and coriander seeds, you can substitute the powdered versions of both. We use boatloads of ground cumin in our kitchen. But grinding freshly toasted seeds really makes for a more flavorful blend, and it's quick and easy to do. Other uses for Moroccan spice rub. This flavorful rub will bring big flavor to chicken, beef and pork too. Roasting, braising or pan grilling are good ways to cook with it. Indirect grilling would work nicely too.

Steps:

• Combine the first 13 ingredients in a food processor. Using on/off turns, process until coarse paste forms. Add oil and lemon; process until well blended. pour spice mixture over the lamb in a resealable bag. Refrigerate overnight turning occasionally. Prepare barbecue (400). Remove lamb and grill 15-20 minutes per side. Transfer lamb to cutting board and rest for 10 minutes. Cut into 1/3 inch slices

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Steps:

• Combine first 13 ingredients in processor. Using on/off turns, process until coarse paste forms. Add oil and lemon juice and process until well blended.
• Place lamb in large resealable plastic bag. Pour spice mixture over lamb; seal bag. Turn bag several times and rub spice mixture into lamb. Refrigerate overnight, turning bag occasionally.
• Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess. Grill lamb to desired doneness or until instant-read thermometer inserted into thickest part of lamb registers 125°F to 130°F, for medium-rare about 15 minutes per side. Transfer lamb to cutting board. Cover with foil and let stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on platter and serve.

Steps:

• Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, garlic, salt and pepper. Rub mixture all over lamb. Cover with foil and let marinate at room temperature for 2 hours.
• Preheat oven to 500 degrees. Remove foil and transfer lamb to oven. Roast until a thermometer reads 120 degrees for rare and 130 for medium, about 35 to 45 minutes, depending on how you like your meat. Let cool completely, then wrap and refrigerate. Bring to room temperature for at least 2 hours before slicing and serving.

Steps:

• In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. Add lamb, and turn to coat. Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
• Heat grill to medium-low (see page 367 for instructions); lightly oil grates. Place lamb on grill. Cover, and cook until an instant-read thermometer inserted in thickest part registers 130°F for medium-rare, 6 to 8 minutes per side. Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
• Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side. Thinly slice lamb, and serve with grilled lemon wedges.
• Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind). Thinly slice peel with a sharp knife. Halve lemon, and squeeze to extract 2 tablespoons juice.
• Bring a large saucepan of water to a boil; add a generous amount of salt. Add orzo and lemon peel. Cook until orzo is al dente according to package instructions; drain, and return to pan.
• Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine. Serve warm or at room temperature.