Grilled Butterflied Leg of Lamb with Garlic & Curry Spices

Grilled Butterflied Leg of Lamb with Garlic & Curry Spices
Photo by Scott Phillips

Ingredients

  • 1 Tbs. coriander seeds, cracked or coarsely ground
  • 2 Tbs. finely chopped fresh ginger
  • 1-½ Tbs. sweet curry powder
  • 1 cup dry sherry
  • 7 cloves garlic
  • ¼ cup extra-virgin olive oil
  • 3 Tbs. honey
  • + 4 more ingredients
    • 6 sprigs fresh cilantro, roughly chopped
    • 1 boneless butterflied leg of lamb, 3 to 5 lb., trimmed of excess fat, rinsed, and patted dry
    • 2 tsp. kosher salt
    • 1 Tbs. freshly cracked black pepper

Finely chop the garlic, sprinkle the salt over it, and mash with the flat side of the knife to make a paste. Put the cracked coriander and curry powder in a cold, dry sauté pan and set it over medium-low heat. Shake the pan a few times while the spices toast until they have a strong nutty smell, ...

View full recipe at Fine Cooking

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