Olive-and-Spice-Rubbed Leg of Lamb Recipe

Name: Olive-and-Spice-Rubbed Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor.
2
Add the olives, parsley, cilantro and lemon juice; pulse to chop.
3
Add the butter and pulse to incorporate all the ingredients.
4
Cut the lamb along a natural seam into 2 equal pieces.
5
Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
6
Bring the lamb to room temperature about 30 minutes before cooking.
7
Preheat the broiler and line a broiler pan with foil.
8
Place the lamb smooth-side down on the pan.
9
Broil just until charred, about 15 minutes.
10
Remove the pan from the oven; carefully turn the lamb, using tongs.
11
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.
12
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes.
13
Slice across the grain and arrange on a platter.
14
Photography by Con Poulos

357

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cloves garlic, 2 teaspoons paprika, 2 teaspoons coriander seeds, crushed, 1/2 teaspoon cumin seeds, crushed, and more.

Yes, Olive-and-Spice-Rubbed Leg of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Olive-and-Spice-Rubbed Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions