Spiced Butterflied Leg of Lamb

Name: Spiced Butterflied Leg of Lamb
Prep time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, plus more for grates; 1 tablespoon coriander seed, crushed; 1 tablespoon fennel seed, crushed; 1 teaspoon red-pepper flakes; Coarse salt and ground pepper; 1 1/2 pounds butterflied leg of lamb; Grilled lemon wedges, for serving (optional)

An anise-scented rub and fragrant olive oil stand up to the robust flavor of lamb.

Source: Everyday Food, July/August 2008

50 mins 20 mins 4

Total Time Prep Servings

Ingredients

2 tablespoons olive oil, plus more for grates
1 tablespoon coriander seed, crushed
1 tablespoon fennel seed, crushed
1 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 1/2 pounds butterflied leg of lamb
Grilled lemon wedges, for serving (optional)

Directions

1. In a small bowl, combine oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and 1/4 teaspoon pepper. In a shallow dish, coat lamb with marinade. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).
2. Heat grill to medium-low; lightly oil grates. Grill lamb, covered, until an instant-read thermometer inserted in thickest part of meat registers 130 degrees for medium-rare, 6 to 8 minutes per side. Remove from grill. Tent with aluminum foil; let rest 5 minutes. Thinly slice lamb, and serve with lemon wedges, if desired.

Cook's Notes

While the lamb is marinating, cook up a simple, refreshing Mediterranean-style side, such as our Lemony Orzo, to balance the richness of the meat.

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Reviews

How would you rate this recipe?

Bobin

27 SEP, 2012

I thought the flavors were perfect with the lamb. I put all of the ingredients for the marinade in a food processor. It's best to get those seeds coarsely ground rather than just crushed, they'll stick to the meat better.
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