-
1
Lay lamb out flat, and sprinkle with salt and pepper on all sides.
-
2
Put oil in baking dish large enough to hold lamb.
-
3
Add lamb, and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves, lemon juice and red wine.
-
4
Turn and rub lamb so it is evenly coated with the ingredients.
-
5
Marinate in a cool place for 1 or 2 hours, or in a refrigerator up to 6 hours.
-
6
If lamb is refrigerated, let it return to room temperature before cooking.
-
7
Preheat a charcoal grill or oven broiler.
-
8
Remove lamb from marinade and reserve marinade.
-
9
If a grill is used, put lamb flat on grill.
-
10
If broiler is used, place lamb under broiler 4 to 5 inches from heat.
-
11
Cook lamb uncovered on grill or under broiler about 15 minutes.
-
12
Turn and cook 10 to 15 minutes on second side.
-
13
For medium or well-done meat, cook longer.
-
14
Meanwhile, in a baking pan large enough to hold lamb, bring reserved marinade to a boil, stirring until the liquid is reduced by half.
-
15
Remove from heat, and swirl in butter and parsley.
-
16
Transfer lamb to marinade pan, cover loosely with foil and keep warm.
-
17
Let meat rest 10 to 15 minutes before serving.
-
18
Slice thinly and serve with pan gravy.
