Middle eastern spiced lamb

PREP TIME

15 MINS

COOK TIME

3+ hours (plus marinate time)

SERVES

6 – 8

MEAT THERMOMETER

TP20

INGREDIENTS

3 lbs. Boneless Leg of Lamb, butterflied

Marinade:

  • 1 cup chopped Parsley
  • ¼ cup chopped Cilantro
  • 1/4 cup Olive Oil
  • 2 tsp. Cumin
  • 1/2 Tbsp. Salt
  • 1/2 Tbsp. Coriander
  • 1 tsp. Paprika
  • 1/2 tsp. Black Pepper
  • 1/4 cup Cilantro
  • 5 cloves Garlic

To serve:

  • Cooked Rice
  • Chopped Parsley

How to COOk Middle Eastern Lamb 

Step 1. Place all of the marinade ingredients onto a food processor or blender and blend together.


Step 2. To butterfly the lamb, cut the leg of lamb so the meat lays flat.


Step 3. Place the meat fat cap side down. The meat will most likely be uneven in terms of thickness. 


Step 4. To fix this, use a knife to lightly make cuts into the meat where it is thickest to help the meat lay flat and so the meat is uniformly thick. Lightly scoring the meat can also be helpful because it will help the marinade penetrate the meat.


Step 5. Rub the marinade all over the butterflied leg. Flip the meat over so it is fat cap side up. Place the meat in a pyrex, cover it, and allow it to marinate in the refrigerator overnight.


Step 6. Preheat the oven to 350 degrees. Remove the lamb from the fridge and allow it to rest at room temperature until the oven reaches the appropriate temperature.


Step 7. Set your Thermopro thermometer to 195-205 degrees (we initially set out thermometer to 195 but later decided that 200-205 degrees yielded a more tender piece of meat).


Step 8. Place the thermometer in the thickest part of the meat. Add ½ cup of water or broth to the bottom of the pyrex.


Step 9. Cover the pyrex tightly with aluminum foil and place in the oven. Roast for about 3 hours, or until the thermometer reaches the desired temperature. Allow the meat to rest for 10 minutes, then slice across the grain. Top with pan juices and serve with rice and chopped parsley.

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