Roasted Butterflied Leg of Lamb 
For large gatherings like Passover and Easter, this butterflied leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking. 
olive oil
¼
cup
garlic, minced
8
cloves
salt
2 ½
teaspoons
ground black pepper
1
teaspoon
ground cumin
2
tablespoons
dried oregano
1
tablespoon
leg of lamb, boned and butterflied to an even thickness, most fat removed
1
(8-pound)
lemon, juiced
1
minced fresh parsley, cilantro, or mint 
½
cup
 Mix oil, garlic, salt, pepper, cumin, and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  Place lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  Preheat the oven to 325 degrees F (165 degrees C).
  Stick a meat thermometer into the thickest portion of the lamb; roast in the preheated oven for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees F (60 degrees C). Check lamb several times after 30 minutes.
  As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.
