1    8-lb leg of lamb boned well
-trimmed of fat and
-butterflied
Salt and fresh ground pepper
1/4 c  Olive oil
3 tb Mustard seed
1 ts Ground cumin
1 tb Fine chopped garlic
4    Sprigs fresh thyme or 1
-teaspoon dried
1 ts Fennel seeds
2    Crumbled bay leaves
4 tb Fresh lemon juice
2 tb Chopped fresh rosemary or 1
-tablespoon dried
2 tb Melted butter
4 tb Fine chopped parsley

Lay the lamb out flat and sprinkle with salt and pepper on all sides. Put
the oil in a baking dish large enough to hold the lamb. Add the lamb and
sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel
seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is
evenly coated with the ingredients. Marinate in a cool place for 1-2 hours,
or up to six hours in a refrigerator. If refrigerated, let the lamb return
to room temperature before cooking. Preheat a charcoal grill or the oven
broiler. Remove the lamb from marinade and reserve marinade. If a grill is
used, put the lamb flat on the grill. If the broiler is used, place the
lamb under the broiler 4-5 inches from the heat. Cook the lamb uncovered on
the grill or under the broiler about 15 minutes. Turn and cook 10-15
minutes on the second side. For medium or well-done meat, cook longer.
Meanwhile, bring the reserved marinade to a boil in baking pan large enough
to hold the lamb, stirring. Remove from heat, and swirl in butter and
parsley. Transfer the lamb to the marinade pan, cover loosely with foil and
keep warm. Let the meat rest 10-15 minutes before serving. Slice thinly and
serve with the pan gravy.