We call for a boneless leg of lamb for convenience; if you'd rather use a bone-in leg, it may take an hour to reach 130°.
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
3/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 (1 1/2-pound) boneless leg of lamb roast, trussed
1 1/2 tablespoons olive oil
1 tablespoon chopped fresh thyme
2 Medjool dates, pitted and finely chopped
1 shallot, minced
3/4 cup fruity red wine (such as zinfandel)
1 1/2 cups unsalted beef stock
1/4 cup chopped pitted kalamata olives
1 1/2 tablespoons lime juice
1 tablespoon honey
How to Make It
Preheat oven to 425°.
Combine first 6 ingredients; rub over lamb.
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl. Add lamb; cook 10 minutes, turning to brown on all sides. Place pan in oven. Roast at 425° for 20 minutes or until a thermometer inserted in center registers 130°. Remove lamb from pan; let stand at room temperature for 20 minutes. Cut across the grain into thin slices.
Heat pan over medium-high heat. Add thyme, dates, and shallot; sauté 2 minutes, scraping to loosen browned bits. Add wine; cook 2 minutes or until syrupy. Add stock; cook until reduced to 1/2 cup. Stir in olives, juice, and honey. Cook 3 minutes or until slightly thickened. Serve sauce with lamb.
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