![Indian-Spiced Butterflied Leg of Lamb](https://cdn.statically.io/img/www.foodandwine.com/thmb/jNQlC1jKJJii-AhVxcsdfXA970Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/indian-spiced-butterflied-leg-of-lamb-xl-200308-2000-0abeb370b2414352bda8b3701c073c46.jpg)
Ingredients
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3 tablespoons coriander seeds
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2 tablespoons cumin seeds
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2 teaspoons yellow mustard seeds
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2 small dried red chiles
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1 teaspoon black peppercorns
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1 tablespoon ground turmeric
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1 tablespoon ground fenugreek
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1 teaspoon ground cardamom
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1/2 teaspoon ground ginger
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One 5-pound butterflied leg of lamb
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1/4 cup extra-virgin olive oil
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Salt
Directions
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In a medium skillet, combine the coriander, cumin and mustard seeds with the chiles and peppercorns. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute. Transfer to a spice grinder to cool completely, then grind to a powder. Transfer the spices to a bowl and stir in the turmeric, fenugreek, cardamom and ginger.
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Spread the lamb on a large baking sheet and rub it all over with the spices. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
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Preheat the oven to 400°. Scrape most of the spices off the lamb. Rub the meat with 3 tablespoons of the olive oil and season with salt.
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In a large roasting pan set over 2 burners, heat the remaining 1 tablespoon of olive oil until shimmering. Add the lamb, fat side down, and cook over moderate heat until deeply browned, about 5 minutes. Turn the lamb over and cook over moderate heat until golden, about 3 minutes. Transfer the lamb to the oven and roast for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120° for medium rare.
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Transfer the lamb to a carving board and let stand for 10 minutes. Carve the meat into thick slices and serve.
Make Ahead
The spice-rubbed lamb can be refrigerated for up to 24 hours.
Suggested Pairing
A strong-flavored wine with good acidity and fruit will complement the Indian flavors in the lamb's spice rub. Look for a spicy, juicy Shiraz or Syrah that isn't too heavy from Australia or Washington State.