Prep Time: 40 minutes
Cook Time: 1 hour and 15 minutes
- 4 teaspoons (2-3 sprigs) fresh rosemary leaves
- 1 cup Italian parsley leaves, loosely packed
- 1 1/4 teaspoons (4-5 sprigs) fresh thyme leaves
- 8 cloves garlic
- 1/2 teaspoon cumin seed, toasted
- 2 tablespoons olive oil plus 1 tablespoon for brushing
- 1 tablespoon lemon juice
- 2 lemons, zested (about 1 tablespoon)
- 2 oranges, zested (about 1 tablespoon)
- 1 boneless leg of lamb (about 3 1/2 pounds), fat trimmed and butterflied
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Combine rosemary, parsley, thyme, garlic, cumin seed, 2 tablespoons olive oil and lemon juice in the small bowl of a food processor. Process into a coarse puree. Scrape puree into a medium bowl and stir in lemon and orange zests. Set aside.
- Unroll lamb and place fat side down between 2 pieces of plastic wrap. Pound lamb using a rolling pin or meat mallet to about 3/4-inch thickness, creating as much of a rectangle shape as possible. Making a few shallow cuts in the thicker portions of the interior of the lamb will help it to flatten more easily when pounding.
- Season both sides with salt and pepper, and then lay lamb on work surface fat side down. Spread the puree evenly on top.
- Starting from the short side, tightly roll lamb in a jelly-roll fashion. Using butcher’s twine, tie at 1-inch intervals to secure lamb and create a cylindrical shape. Cook immediately or wrap and refrigerate up to one night. Before cooking, remove lamb from refrigerator and allow to rest at room temperature for 1 hour.
- To cook, insert wire rack into rack position 6. Press PHASE COOK, and then select ROAST/450⁰F/15 minutes. Press SELECT/CONFIRM to confirm the first cooking phase. Select ROAST/325⁰F/1 hour for the second phase, and then press START to preheat oven. Set lamb on broiling rack inserted in roasting pan and brush top with remaining 1 tablespoon olive oil.
- Roast until an instant-read thermometer inserted into the center of the thickest part reads 130⁰F for medium-rare.
- Rest lamb for 20 minutes before slicing. Serve immediately.