| Level: | Easy |
| Total: | 3 hr 5 min |
| Inactive: | 2 hr 40 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- 3 cloves garlic
- 2 teaspoons paprika
- 2 teaspoons coriander seeds, crushed
- 1/2 teaspoon cumin seeds, crushed
- Kosher salt and freshly ground pepper
- 1/2 cup pitted mixed green and black olives
- 1/2 cup fresh parsley
- 1/4 cup fresh cilantro
- Juice of 1 lemon
- 6 tablespoons unsalted butter, softened
- 1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you)
Instructions
- Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
- Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
- Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
- Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
- Photography by Con Poulos
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 654 |
| Total Fat | 48 g |
| Saturated Fat | 22 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 50 g |
| Cholesterol | 203 mg |
| Sodium | 883 mg |
Reviews
I used the pork tenderloin rub I had left over – because I made a double batch, which was great BTW & then BBQ’d our lamb chops. Wow !!! They were a hit! Nicely charred & tender to the bone. My Sweetie wanted to make sure I had saved the rub’s recipe. Of course ♂️.
Delicious! Very easy! We have made this one a holiday go to.
We are making this an Easter tradition. We grilled the lamb over a bed of hickory coals and it was amazing!
The rub for the lamb was amazing. I never used corriander before and was pleasantly suprised. I did however omit the olives (didn’t have any) and used a little olive oil instead.
My broiler is also broken so I grilled the lanb about 5 minutes on both sides then I removed it from the heat and wrapped in foil. After 10 minutes I cut the lamb and seared it about 1 minute on each cut side to absorb the flavors left on the grill pan.
This is a definate keeper.
My broiler is also broken so I grilled the lanb about 5 minutes on both sides then I removed it from the heat and wrapped in foil. After 10 minutes I cut the lamb and seared it about 1 minute on each cut side to absorb the flavors left on the grill pan.
This is a definate keeper.