Ingredients:

1 1/2 Tsp Smoked Paprika

1 1/2 Tsp Ground Coriander Seeds

1 Tsp Ground Cumin

2 Tsps Turmeric

1 Tsp Ground Cardamom

1/2 Tsp Mustard Seed

1/2 Tsp Cayenne Pepper

2 Tsps Ground Fenugreek

1 Tsp Ground Cinnamon

1 Cup of Plain Greek Yogurt

1 3 Pound Boneless Leg of Lamb

 

Preparation:

Create a dry rub for the lamb by mixing all of the dry ingredients together and rubbing the boneless leg of lamb with it;

Place the dry rubbed leg of lamb in a large ziploc and let it marinate overnight;

The next day when you are ready to cook, preheat the oven to 325 F;

Sear the lamb over medium-high heat in a cast iron skillet. Remove once the lamb has a browned outer crust and place in a casserole dish that is oven proof;

Rub the lamb and spices with the cup of greek yogurt. Make sure it is well combined;

Cover with aluminum foil and place it in the oven for 1 hour;

After the 1 hour, remove the foil and continue to cook the lamb until it reaches an internal temperature of 135F. If you need the lamb to be more cooked than medium rare, continue to cook until your desired temperature; and

Let the lamb sit and rest for 5-10 minutes and then serve with rice, naan or steamed vegetables.