Roast Boneless Leg of Lamb With Cumin-Pepper Crust

Manhattan chef Patricia Yeo creates a "spicy, earthy, crunchy crust for a meaty leg of lamb" and holds things together with a chipotle purée. However, I've halved the spices, since the tied, boneless lamb legs I found were smaller than Yeo's 6- to 8-pound version. Whatever size you find, use an instant-read thermometer to properly gauge doneness. The recipe is adapted from 2002's Patricia Yeo Cooking From A to Z. Toast the spices in a small, dry skillet over medium heat.

1/4 cup each: toasted cumin seeds, toasted black peppercorns
2 tbsp puréed chipotle chilies packed in adobo sauce
2 to 3 tbsp canola oil
1 boneless leg lamb (about 3 lb/1-1/4 kg), rolled, tied
Kosher salt to taste

In spice or coffee grinder, grind cumin and peppercorns. Transfer to small bowl. Stir in chipotles and 2 to 3 tablespoons oil, until spreadable. Sprinkle lamb all over with salt. Rub with cumin-chipotle mixture, adding remaining 1 tablespoon oil to purée if needed.

Set lamb on rack in roasting pan. Roast in preheated 400F oven 30 minutes. Raise heat to 450F. Roast until thermometer reads 145F for medium-rare, about 30 minutes. Let rest 10 minutes (temperature will continue to rise). Carefully remove kitchen string before carving. Some crust will fall away; pass alongside sliced meat.

Makes 6 servings