Ingredients
- ½ cup/115 grams (1 stick) unsalted butter, softened
- 1 tablespoon finely chopped fresh Italian parsley leaves
- 2 teaspoons finely chopped fresh mint leaves
- 2 large garlic cloves, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅔ cup/160 milliliters extra-virgin olive oil
- ½ cup/12 grams finely chopped fresh Italian parsley leaves and tender stems
- ⅓ cup/80 milliliters fresh lemon juice
- 1½ tablespoon kosher salt
- 1½ tablespoon paprika
- 2 teaspoons ground cardamom
- 4 garlic cloves, finely chopped
- 1½ teaspoon ground cumin
- 1½ teaspoon ground ginger
- 1½ teaspoon ground turmeric
- 1 boneless leg of lamb, about 5 pounds, butterflied and trimmed of excess fat
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