Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine the rub ingredients in a small bowl, then rub them into the lamb. cover loosely and let rest for 4 hours at room temperature or overnight in the refrigerator. preheat the oven to 400 degrees (f). place the lamb in a shallow roasting pan. pour the lemon juice and broth into the pan. place the lamb in the oven and immediately reduce the temperature to 350 degrees(f). roast the meat, basting occasionally, for 1 hr 40 minute for medium-rare meat, or until a thermometer inserted into the thickest part of the leg registers 140 degrees(f). the internal temperature will rise as it rests. *1/2 tsp crushed red-pepper flakes can be used as an alternate for the chilies. if you prefer the lamb less rare, roast it 10 minutes longer.

Target recipe: rub the lamb with the cut side of the garlic cloves. discard garlic. in a mortar with pestle, crush fennel, cumin, and coriander seeds. (or, place seeds in a heavy weight plastic bag; use rolling pin to crush the seeds) in a small bowl combine crushed seeds with olive oil and salt using your hands rub the lamb with the crushed seed mixture place lamb on bbq over medium heat. cook 15-20 minutes (for medium-rare) turning occasionally. or cook until it reaches your preferred doneness. thickness of butterflied lamb will vary throughout: cut off sections of lamb as they are cooked to your liking and keep warm. if desired serve with lemon wedges.