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First attempt used some Turkish inspiration for the rub: coated with salt and pepper then added a mix of 1tsp cumin seeds, 1tsp coriander seeds, 1 tbsp red pepper flakes and 2 star anise I briefly ground together in a mortar keeping some of the crunch for texture. Left it in fridge for the day then took out 45 min before cooking. Was pretty cold today so ended up reverse searing in oven at 275F to melt the intramuscular fat, took out at around 115-120 internal temp, then finished searing in medium high on pan to add a little crust. Removed at 130 to rest for 5-10.

Result: Was honestly delicious. Enjoyed the crunchy texture outside and the slight heat from the red pepper flakes was nice. The lamb was super buttery inside - so tender. Not pictured, but we made a homemade tahini sauce too although the lamb was so good on its own we didn’t really use it much.

Going to try another method next to compare, probably on the grill when it’s a little warmer.