Moroccan Lamb

• 4 tablespoons paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 18 teaspoon ground cardamom
• 1 6- to 7-pound leg of lamb, butterflied by your butcher

1. Mix together the paprika, cumin, coriander, salt, pepper and cardamom.
2. Rub lamb all over with these spices (or 1/2 cup zaatar) and refrigerate for 1 hour.
3. On a very hot grill or under the broiler, grill or broil lamb, turning once, until cooked to the desired doneness, 10 to 20 minutes for medium rare depending on thickness of the lamb.
4. Let rest on a cutting board for 10 minutes before slicing and serving.

paprika, ground cumin, ground coriander, salt, ground black pepper, ground cardamom, lamb

Taken from cooking.nytimes.com/recipes/7829 (may not work)