HERBED AND BUTTERFLIED LEG OF LAMB

Herbed and Butterflied Leg of Lamb image

Provided by Nigella Lawson

Time 1h

Yield 6 servings

Number Of Ingredients 8

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Ingredients

1 teaspoon black peppercorns
1 teaspoon whole coriander seed
1/3 cup olive oil (not extra-virgin)
1 teaspoon salt
2 to 3 unpeeled cloves garlic, slightly crushed
1 lemon
2 9-inch sprigs fresh rosemary (or the equivalent in shorter lengths)
1 4-pound leg of lamb, boned and butterflied (opened with meat scored slightly to flatten it)

Steps:

With a mortar and pestle, lightly crush peppercorns and coriander seeds. Transfer to a small bowl, and add olive oil, salt and garlic. Finely grate lemon peel, and add to mixture. Cut lemon into quarters, and squeeze juice into mixture, then add leftover lemon as well.
Place lamb skin side down in a shallow dish, and press whole rosemary sprigs into scored meat. Pour marinade over meat, pressing lemon pieces into meat. Cover dish with plastic wrap; refrigerate overnight.
When ready to cook, remove lamb from refrigerator, and allow to sit at room temperature while oven heats to 425 degrees. Place lamb skin side up in a roasting pan, keeping lemon pieces and rosemary pressed into underside.
Roast 35 to 40 minutes, until an instant-read thermometer inserted into thickest part of lamb registers 145 degrees (for medium-well lamb), or adjust cooking time as desired. When cooked to taste, remove lamb from oven, and allow to rest in pan for 10 to 15 minutes before carving.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 27 grams, Carbohydrate 2 grams, Fat 46 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 0 grams