Ingredients

1 x 8-lb leg of lamb boned well trimmed of fat and butterflied Salt and fresh grnd pepper
1/4 c. Extra virgin olive oil
3 Tbsp. Mustard seed
1 tsp Grnd cumin
1 Tbsp. Fine minced garlic
4 sprg fresh thyme or possibly 1 tsp. dry
1 tsp Fennel seeds
2 x Crumbled bay leaves
4 Tbsp. Fresh lemon juice
2 Tbsp. Minced fresh rosemary or possibly 1 Tbsp. dry
2 Tbsp. Melted butter
4 Tbsp. Fine minced parsley

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Grilled Butterflied Leg Of Lamb With Herbs

Servings: 1

Lay the lamb out flat and sprinkle with salt and pepper on all sides. Put the oil in a baking dish large sufficient to hold the lamb. Add in the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is proportionately coated with the ingredients. Marinate in a cold place for 1-2 hrs, or possibly up to six hrs in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking. Preheat a charcoal grill or possibly the oven broiler. Remove the lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4-5 inches from the heat. Cook the lamb uncovered on the grill or possibly under the broiler about 15 min. Turn and cook 10-15 min on the second side. For medium or possibly well-done meat, cook longer.
Meanwhile, bring the reserved marinade to a boil in baking pan large sufficient to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep hot. Let the meat rest 10-15 min before serving. Slice thinly and serve with the pan gravy.