Broiled & Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

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Ingredients in this Recipe

1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
1 tablespoon dried oregano
1/4 cup olive oil
2 1/2 teaspoons salt
2 tablespoons ground cumin
8 cloves garlic, minced
Minced fresh parsley, cilantro or mint (optional)

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