Vadouvan is an Indian-style spice blend from France that can include fried onion, garlic, curry leaves, cardamom, fenugreek and mustard seeds. Ryan Farr mixes the spices with butter and pink peppercorns to form an aromatic crust for lamb. If you can’t find vadouvan, curry powder is a fine substitute.
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2 sticks unsalted butter
3 tablespoons vadouvan (see Note) or curry powder
2 tablespoons coarsely grated orange zest
2 tablespoons chopped rosemary
2 tablespoons kosher salt
1 tablespoon crushed pink peppercorns
1 teaspoon freshly ground black pepper
One 8 1/2- to 9-pound semi-boneless leg of lamb (shank bone in)
1 cup water
How to Make It
In a saucepan, combine the butter, vadouvan, zest, rosemary, salt, pink peppercorns and black pepper. Cook over moderate heat until the butter is melted; let cool.
Rub the curry butter all over the lamb. Roll the boned portion of the lamb into a cylinder and tie it with butcher's twine at 3-inch intervals. Set the lamb on a rack in a roasting pan and let stand for 30 minutes.
Preheat the oven to 325°. 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. Transfer the lamb to a carving board and let rest for 15 minutes.
Pour the pan juices into a small saucepan and skim off the fat. Set the roasting pan over moderately high heat. When the drippings sizzle, add the water and bring to a boil, scraping up the browned bits. Add the deglazed drippings to the pan juices and keep hot. Carve the lamb into 1/2-inch-thick slices and serve with the curried jus.