Blackened Butterflied Leg of Lamb

Well I just spent a couple of hours digging this recipe up, so I figured I'd better put it in a safe place-here! It's from a Canadian Living magazine from 1986 and the page had come out!! Barbecuing is recommended for ventilation purposes-lots of smoke.

• Ready In: 50 mins
• Serves: 8

Ingredients

• 1  tablespoon paprika
• 2  teaspoons dry mustard
• 1  teaspoon white pepper
• 1  teaspoon black pepper
• 1  teaspoon cayenne pepper
• 1  teaspoon salt
• 1  teaspoon fennel seed
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon oregano
• 1⁄3 cup butter
• 2  minced garlic cloves
• 4  lbs  butter-flied leg of lamb

Directions

1. Combine paprika, mustard, white, black and cayenne peppers, salt, fennel, thyme and oregano. Place on large plate or baking sheet.
2. Melt butter with garlic and pour onto a separate plate or pan.
3. Dip lamb into garlic butter then into seasonings, pressing firmly onto each side.
4. Place lamb on greased grill on medium high setting; Cook for 15-20 minutes on each side, depending on thickness, or until desired doneness - 65° C (140° F) for rare, 70° C (150° F) for medium. Meat will "blacken". Let rest and slice on the diagonal.
5. Alternatively, in a large heavy skillet or roasting pan, brown lamb on both sides-expect a lot of smoke-and roast in a 350°oven for 35-40 minutes.