Olive-and-Spice-Rubbed Leg of Lamb

• 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)

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.
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.
8. Place the lamb smooth-side down on the pan.
9. Broil just until charred, about 15 minutes.
10. Remove the pan from the oven; carefully turn the lamb, using tongs.
11. 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.
12. Transfer the lamb to a cutting board, cover loosely with foil and let rest for 10 minutes.
13. Slice across the grain and arrange on a platter.
14. Photography by Con Poulos

garlic, paprika, coriander seeds, cumin seeds, kosher salt, black olives, fresh parsley, fresh cilantro, lemon, unsalted butter, lamb

Taken from www.foodnetwork.com/recipes/food-network-kitchens/olive-and-spice-rubbed-leg-of-lamb-recipe.html (may not work)