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 the lamb in a 250-degree oven, we were able to keep the meat juicy, while a final blast under the broiler was all it took to crisp and brown the exterior. We ditched the usual spice rub (which had a tendency to scorch under the broiler) in favor a slow-cooked spice-infused oil that both seasoned the lamb during cooking and provided the basis for a quick sauce.