The meat comes out perfectly evenly done, medium rare for me but you can cook it any way you want it, all the way through when it is cooked this way.
1 pound boneless leg of lamb roast, about 6 inches long and 2 to 3 inches thick
2 tablespoons minced garlic
2 tablespoons olive oil
1 tablespoon minced fresh cilantro
1 teaspoon coriander seeds
1 teaspoon salt
½ teaspoon pepper
Marinate lamb in garlic, olive oil, cilantro, coriander, salt and pepper for 4 hours to overnight. Let the lamb sit out for about an hour before cooking. Heat a cast iron skillet over medium high heat and when the pan is hot remove lamb from marinade and sear for about 5 to 10 minutes on each side, turn it over when it has a perfect brown color, and then turn the heat down to medium and cook about ten minutes on first side again with a lid over the meat, then turn it over and check it with a meat thermometer and cover it again and cook until it is almost the desired temperature and then take it off because it will get a little more done after it is off the heat. Serve with ginger peanut sauce.
Ginger Peanut Sauce
½ cup creamy or crunchy peanut butter
2 tablespoons lime juice
2 teaspoons soy sauce
1 teaspoon cider vinegar
1 clove minced garlic
1 tablespoon minced candied ginger
1 teaspoon ginger syrup
1 teaspoon cayenne or red pepper flakes
1/2 cup orange juice
Combine all the ingredients together in a saucepan, or a microwaveable bowl. Bring to a simmer over medium heat, or heat in a microwave, whisking frequently. Can be served immediately or can be stored in the refrigerator for up to 1 week.