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                                                                  Ingredients
                                                                  • Yes No 3 tbsp coriander seed
                                                                  • Yes No 2 tbsp cumin seed
                                                                  • Yes No 2 tsp yellow mustard seed
                                                                  • Yes No 2 small dried red chili pepper
                                                                  • Yes No 1 tsp black peppercorn
                                                                  • Yes No 1 tbsp turmeric, ground
                                                                  • Yes No 1 tbsp fenugreek, ground
                                                                  • Yes No 1 tsp cardamom, ground
                                                                  • Yes No 1/2 tsp ginger powder
                                                                  • Yes No one 5 lb leg of lamb
                                                                  • Yes No 1/4 cup extra virgin olive oil
                                                                  • Yes No salt
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • 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.
                                                                  • Transfer the lamb to a carving board and let stand for 10 minutes. Carve the meat into thick slices and serve.
                                                                  Cuisine:YesNoindian
                                                                  Yields: 8
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 9 hours
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    rub
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    roast
                                                                  • Yes No
                                                                    serve
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
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                                                                    Minute

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