Vadouvan-Spiced Leg of Lamb

1. 1

   In a saucepan, combine the butter, vadouvan, zest, rosemary, salt, pink peppercorns and black pepper.

2. 2

   Cook over moderate heat until the butter is melted; let cool.

3. 3

   Rub the curry butter all over the lamb.

4. 4

   Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch intervals.

5. 5

   Set the lamb on a rack in a roasting pan and let stand for 30 minutes.

6. 6

   Preheat the oven to 325.

7. 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. 8

   Transfer the lamb to a carving board and let rest for 15 minutes.

9. 9

   Pour the pan juices into a small saucepan and skim off the fat.

10. 10

    Set the roasting pan over moderately high heat.

11. 11

    When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits.

12. 12

    Add the deglazed drippings to the pan juices and keep hot.

13. 13

    Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.

* Per serving · 4 servings · Values may vary.

No additional tips available.