Butterflied Leg of Lamb with Moroccan Seasonings

Serves 8

1 Tbs curry powder
2 Tbs coriander seed
2 Tbs cumin seed
2 Tbs caraway seed
2 Tbs cardamom pods or 2 tsp ground cardamom
2 Tbs anise seed
2 Tbs honey
3 cloves garlic, peeled
3 shallots or 1 small red onion, peeled and diced
1/4 tsp freshly ground black peppper
3 drops Tabasco (hot chili) sauce or to taste
1/2 cup peanut oil
1 leg of lamb (6 to 7 pounds/3 kg) , boned and butterflied
1 1/2 tsp salt
freshly ground black pepper

Preheat oven to 325 F. In a small ovenproof pan, toast the first 6 marinade ingredients in the oven until fragrant, about 5 minutes, stirring once or twice. Cool.

In food processor process toasted spices until coarsely ground. Then add the honey, garlic, shallots or onion, pepper, Tabasco, and oil. Process until well combined.

Spread the marinade, which will have a paste-like consistency, evenly on both sides of the lamb and refrigerate for at least 12 hours, preferably 24 hours.

When ready to cook the lamb, preheat the broiler to its maximum heat. Lay the meat, fat side down, on the hot broiler rack about 4 inches below the heat. Sprinkle with half the salt and pepper. Broil the meat for 10 minutes. After 10 minutes, turn the lamb, baste it with some marinade, and sprinkle it with the remaining salt and more pepper. Broil for 10 more minutes and then check for doneness. Because the meat is not of uniform thickness, some areas will be more done than others. When cooked to your liking, remove lamb from the heat and cool. When completely cool, slice against the grain into 1/4-inch slices.