Tender lamb meat is a dish worthy of any holiday dinner. To make this recipe you will need a leg of lamb without bone, cut by a butterfly. This part of the carcass differs more rich taste and aroma that perfectly emphasizes the mixture from olives, fresh herbs and spices. All meat rubbing ingredients crushed in a blender to mix their tastes and aromas, and then applied to the surface of the lamb. The meat is pickled for several hours and grilled in the oven. Weak or medium roasting of lamb will be enough to fully enjoy its taste. Share with friends: 
Time: 3 hours. Difficulty: easy Servings: 8 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 leg of a lamb weighing 2.2 – 3 kg., Cut by a butterfly, extra cut off the surface fat (or ask the butcher to cut it)
- 3 cloves of garlic
- 2 tsp paprika
- 2 tsp chopped coriander seeds
- 0.5 tsp seeds of zira, fragmented
- 0.5 tbsp. pitted green and black olives
- 0.5 tbsp. fresh parsley
- 1/4 Art. fresh cilantro
- Juice 1 Lemon
- 85 gr. softened butter
Recipes with similar ingredients: lamb, lemon juice, coriander, cumin, parsley, cilantro, olives, paprika
Recipe preparation:
- In a food processor, grind together garlic, paprika, coriander, zira, 1 tbsp. l salt and 0.5 tsp black pepper up the consistency of the paste. Add olives, parsley, cilantro and lemon the juice; beat to chop. Add butter and again whisk to mix all the ingredients evenly.
- Cut the lamb in a natural seam into 2 equal parts. Spread the whole surface of the meat evenly with a spicy olive mixture, cover and refrigerate for 2-6 hours.
- Bring the lamb to room temperature in about 30 minutes before cooking. Preheat the oven in grill mode and cover baking sheet with foil. Lay the lamb smooth side down on a baking sheet. Roast in the oven until grilled. on top, about 15 minutes.
- Remove the pan from the oven; gently flip the lamb forceps. Return to the oven; fry until a thermometer inserted in the thickest part of the meat will not show a temperature of 52 ° C-54 ° C, yet about 10 minutes.
- Put the lamb on a cutting board, cover with foil and let rest 10 minutes. Cut across the fibers and lay on dish.
