Vadouvan-Spiced Leg of Lamb

• 2 sticks unsalted butter
• 3 tablespoons vadouvan (see Note) or curry powder
• 2 tablespoons coarsely grated orange zest
• 2 tablespoons chopped rosemary
• 2 tablespoons kosher salt
• 1 tablespoon crushed pink peppercorns
• 1 teaspoon freshly ground black pepper
• One 8 1/2- to 9-pound semi-boneless leg of lamb (shank bone in)
• 1 cup water

1. In a saucepan, combine the butter, vadouvan, zest, rosemary, salt, pink peppercorns and black pepper.
2. Cook over moderate heat until the butter is melted; let cool.
3. Rub the curry butter all over the lamb.
4. Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch intervals.
5. Set the lamb on a rack in a roasting pan and let stand for 30 minutes.
6. Preheat the oven to 325.
7. Roast the lamb for about 2 1/2 hours, basting it every hour, until an instant-read thermometer inserted into the thickest part registers 130 for medium-rare meat.
8. Transfer the lamb to a carving board and let rest for 15 minutes.
9. Pour the pan juices into a small saucepan and skim off the fat.
10. Set the roasting pan over moderately high heat.
11. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits.
12. Add the deglazed drippings to the pan juices and keep hot.
13. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.

butter, vadouvan, orange zest, rosemary, kosher salt, peppercorns, freshly ground black pepper, semiboneless leg of lamb, water

Taken from www.foodandwine.com/recipes/vadouvan-spiced-leg-lamb (may not work)