Ingredients
1 leg of lamb. boned and butterflied (3 1/2 to 4 pounds after boning), trimmed of any papery skin and excess fat
Salt and pepper
8 tablespoons salted butter, at room temperature
4 cloves garlic
16 fresh mint leaves, minced
2 tablespoons fresh parsley leaves
1 tablespoon prepared horseradish
2 teaspoons fresh lemon juice
1 teaspoon crushed red pepper flakes
1 teaspoon dried organo
1 teaspoon ground coriander
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
Preparation
Preheat the grill to medium-high.
Open out the butterflied leg of lamb on your work surface so the inside is up and season with salt and pepper. Set aside while you prepare the spice butter.
Combine the butter, garlic, mint leaves, parsley, horseradish, lemon juice, red pepper flakes, oregano, coriander, paprika, and cumin in a food processor and process to a smooth paste.
When ready to cook, spread about one third of the butter mixture over the inside of the lamb. Spread about 1 tablespoon more over the outside surface of the lamb. Arrange the lamb, outer side down on the hot grate and grill, turning with tongs, until cooked to taste, approximately 10 minutes per side for rare lamb. If the lamb starts to burn, lower the heat to medium (if gas) or move the lamb to a cooler section of the grill. (if charcoal.) Every 5 minutes, spread the top with some of the remaining butter.
Transfer the lamb to a cutting board and let stand for 10 minutes before slicing. Serve the lamb with the sauces or tiny bowls of salt and cumin, if desired, on the side for seasoning.
