Boneless Lamb Roast

This was loosely inspired by a sephardic recipe I saw. It turned out well, but it very much a work in progress. 

Rub

• 1/4 cup almonds
• 2 tbs sesame seeds 
• 1 tsp peppercorns
• 1 tsp thyme
• 4-6 cloves
• 6-10 cloves garlic

Directions for the rub

In a mortar or food processor, make a paste of the sesame, pepper thyme and cloves. Add the almonds and garlic. Add the oil as necessary to keep the mixture from clumping too much to mix. Ideally most of the oil will be added after the mixture is a fairly smooth paste, so that the oil isn't damaged by the mixing.

Directions for the lamb

Soak lamb for several hours in a brine. Pat dry. Apply the rub to the outside of the lamb. If your roast is already tied, attempt to work some of the rub inside the roast. Spread the rest of the rub across the top of the roast. Preheat oven to 375 F. Place in a roasting pan and cook until your meat thermometer reads 170. Personally, I like lamb roasts rarer than that, which is a "well done". Also, if you have more time, you can let the roast rest with the rub applied for as long as you like.