Olive-and-Spice-Rubbed Leg of Lamb

Ingredients

• 0.5 cup olives mixed green black pitted
• 2 teaspoons coriander seeds crushed
• 0.5 teaspoon cumin seeds crushed
• 0.3 cup cilantro leaves fresh
• 0.5 cup parsley fresh
• 3 cloves garlic 
• 1  juice of lemon 
• 8 servings kosher salt and pepper freshly ground
• 5 pound leg of lamb boneless trimmed for you have the butcher do this
• 2 teaspoons paprika 
• 6 tablespoons butter unsalted softened

Equipment

• food processor
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• broiler
• tongs
• cutting board
• broiler pan

Directions

1. Puree the garlic, paprika, coriander, cumin, 1 tablespoon salt and 1/2 teaspoon pepper into a paste in a mini food processor.
2. Add the olives, parsley, cilantro and lemon juice; pulse to chop.
3. Add the butter and pulse to incorporate all the ingredients.
4. 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.
5. Bring the lamb to room temperature about 30 minutes before cooking. Preheat the broiler and line a broiler pan with foil.
6. Place the lamb smooth-side down on the pan. Broil just until charred, about 15 minutes.
7. 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.
8. 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.
9. Photography by Con Poulos