Cumin and Coriander Crusted Leg of Lamb with Pine Nut and Parley Salad

Serves 6-8

• 1 Tbsp. coarsely crushed coriander seed
  
• 1 Tbsp. coarsely ground black pepper
  
• 1 Tbsp. coarsely crushed cumin seed
  
• 1/2 tsp. ground cinnamon
  
• 1/2 tsp. turmeric
  
• 1 tsp. salt
  
• 6 cloves garlic, minced
  
• 2 Tbsp. extra-virgin olive oil
  
• 4 Tbsp. yogurt
  
• 1 4 lb. (1.8 kg) butterflied leg of lamb, trimmed

Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated.

Preheat the oven to 350ºF (175ºC). Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120ºF (60ºC) for medium rare on an instant read thermometer. Remove the lamb from the roasting pan and let it rest for 10-15 minutes before slicing. Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice.