Name: Olive-and-Spice-Rubbed Leg of Lamb
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 8 servings
Ingredients: 3 cloves garlic; 2 teaspoons paprika; 2 teaspoons coriander seeds, crushed; 1/2 teaspoon cumin seeds, crushed; Kosher salt and freshly ground pepper; 1/2 cup pitted mixed green and black olives; 1/2 cup fresh parsley; 1/4 cup fresh cilantro; Juice of 1 lemon; 6 tablespoons unsalted butter, softened; 1 5- to 7-pound boneless leg of lamb, butterflied and trimmed of surface fat (have the butcher do this for you)

Directions

Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor. Add the olives, parsley, cilantro and lemon juice; pulse to chop. Add the butter and pulse to incorporate all the ingredients.
Cut the lamb along a natural seam into 2 equal pieces. Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes. Remove the pan from the oven; carefully turn the lamb, using tongs. Return to the oven; broil until a thermometer inserted into the thickest part of the meat reads 125 to 130 degrees, about 10 more minutes.
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes. Slice across the grain and arrange on a platter.
Photography by Con Poulos

Courtesy of Food Network Magazine

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Olive-and-Spice-Rubbed Leg of Lamb

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