Indian-Spiced Butterflied Leg of Lamb

• 3 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons yellow mustard seeds
• 2 small dried red chiles
• 1 teaspoon black peppercorns
• 1 tablespoon ground turmeric
• 1 tablespoon ground fenugreek
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• One 5-pound butterflied leg of lamb
• 1/4 cup extra-virgin olive oil
• Salt

1. In a medium skillet, combine the coriander, cumin and mustard seeds with the chiles and peppercorns.
2. Toast the spices over moderate heat, shaking the pan, until fragrant, about 1 minute.
3. Transfer to a spice grinder to cool completely, then grind to a powder.
4. Transfer the spices to a bowl and stir in the turmeric, fenugreek, cardamom and ginger.
5. Spread the lamb on a large baking sheet and rub it all over with the spices.
6. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
7. Preheat the oven to 400.
8. Scrape most of the spices off the lamb.
9. Rub the meat with 3 tablespoons of the olive oil and season with salt.
10. In a large roasting pan set over 2 burners, heat the remaining 1 tablespoon of olive oil until shimmering.
11. Add the lamb, fat side down, and cook over moderate heat until deeply browned, about 5 minutes.
12. Turn the lamb over and cook over moderate heat until golden, about 3 minutes.
13. 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.
14. Transfer the lamb to a carving board and let stand for 10 minutes.
15. Carve the meat into thick slices and serve.

coriander seeds, cumin seeds, yellow mustard seeds, red chiles, black peppercorns, ground turmeric, ground fenugreek, ground cardamom, ground ginger, lamb, extravirgin olive oil, salt

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