Garlic Herb Butterflied Lamb

Combine oil, minced garlic, salt, black pepper, ground cumin, and dried oregano in a bowl; spread the mixture evenly on both sides of the lamb cutlet, allowing it to come to room temperature for 60 minutes.

Position the oven rack in an upper or upper-middle position, depending on the lamb's thickness, and preheat the broiler to its highest setting for at least 10 minutes.

Place the lamb, cut-side up, on a large wire rack set over a foil-lined roasting pan. Use tongs to rotate the pan and ensure even browning of the entire surface, cooking for about 8 minutes. Flip the lamb over and continue to cook until it is well browned on both sides, about 8 minutes longer. Turn off the broiler and remove the lamb from the oven; let it rest for 10 minutes.

Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).

Insert a meat thermometer into the thickest part of the lamb and roast it in the preheated oven for a total of 50 minutes to 1 hour, or until the thermometer registers an internal temperature of 140 degrees Fahrenheit (60 degrees Celsius). Check on the lamb every 30 minutes to ensure it is cooking evenly.

As soon as you remove the lamb from the oven, squeeze fresh lemon juice over it and sprinkle with chopped fresh herbs. Slice the lamb across the grain, if possible, and arrange it on a platter. Drizzle the accumulated juices over the lamb and serve immediately.