Olive-and-Spice-Rubbed Leg of Lamb

Makes 8 servings

heather

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 EVOO
1 5- to 7-lb. Boneless Leg of Lamb, Butterflied and Trimmed of Surface Fat (have the Butcher do this for You)

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 EVOO and pulse to incorporate all the ingredients.
4
Cut the lamb along a natural seam into 2 equal pieces.
5
Rub the olive-spice mixture evenly all over the lamb; cover and refrigerate for 2 to 6 hours.
6
Bring the lamb to room temperature about 30 minutes before cooking.
7
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.
8
Remove the pan from the oven; carefully turn the lamb, using tongs.
9
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.
10
Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes.
11
Slice across the grain and arrange on a platter.