Lamb benefits from a complex rub featuring za’atar, which infuses the meat with rich flavors, and an olive oil marinade to keep it extra moist and create delicious pan juices. A Middle Eastern spice mix, za’atar is used in dry rubs and dips and to season dishes at the table. There are hundreds of versions, so feel free to adjust the spice quantities to your liking. If you’re unfamiliar with sumac, it’s a versatile spice from red berries that adds tangy, lemony notes.
Ingredients
For the za’atar:
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon white sesame seeds
- 2 tablespoons Wild Flowering Thyme
- 1 tablespoon sumac
- 1 1/2 teaspoons Oregano Pearls
- 1/2 teaspoon Sun-Dried Cayenne
- 1/2 teaspoon fine sea salt
For the lamb:
- 2 teaspoons Purple Garlic Powder
- 2 teaspoons Provençal Rosemary
- 1 teaspoon za’atar (from above)
- 1 teaspoon fine sea salt
- One 4-pound boneless butterflied leg of lamb
- 4 tablespoons extra virgin olive oil, divided use
- 2 tablespoons chopped fresh flat-leaf parsley
- Juice of 1/2 lemon
Directions
Step 1
To make the za’atar, heat a small sauté pan over medium heat, then toast the cumin, coriander, and sesame seeds until fragrant, about 2 minutes (watch carefully since the seeds can burn quickly). Transfer to a coffee or spice grinder and pulse until coarsely ground. Place in a small bowl and whisk in the rest of the za’atar ingredients. Reserve 1 teaspoon for the lamb and funnel the rest into an airtight glass jar.
Step 2
To prepare the lamb, in a small bowl, whisk together the garlic powder, rosemary, za’atar, and salt. Line a rimmed sheet pan with parchment and center the lamb on it. Make a few deep slashes in the thickest parts of the meat. Brush all over with 1 tablespoon of the olive oil, then rub with the spice mixture, getting into all the crevices. Let sit on the counter for 1 hour.
Step 3
Preheat your oven to 350°F. In a small bowl, whisk together the remaining 3 tablespoons olive oil, parsley, and lemon juice and pour over the lamb. Roast for about 35 minutes or until an instant-read thermometer inserted in the thickest part registers 130°F for medium-rare (it will continue cooking once out of the oven).
Step 4
Let the lamb rest for 15 minutes before slicing. Drizzle each serving with pan juices.
Yields 6 servings