Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper

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Appears in Cook's Illustrated March/April 2013

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 1¼ hours resting

Roast Butterflied Leg of Lamb with Coriander, Fennel, and Black Pepper

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...

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