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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. Slideshow:  More Lamb Recipes 

Ryan Farr
December 2009


Credit: © Matt Armedariz

Recipe Summary

30 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


Vadouvan is available from spicehouse.com.

Suggested Pairing

The compelling spiciness of a Rhône-style blend from California will go nicely with this aromatic lamb. Plus, the wine's juicy ripeness generally makes it ideal for big cuts of meat.