Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds

12 comments
By

Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

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).

SERVES 8 to 10

TIME 2½ hours, plus 1 hour 20 minutes resting

has video

WHY THIS RECIPE WORKS

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 t...

Print