1 (1- to 2-pound) boneless lamb roast, sirloin or top round
2 teaspoons coarse kosher salt
2 teaspoons ground cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chile powder
1/2 teaspoon hot smoked paprika
1/2 teaspoon garlic powder
1/2 cup mint leaves, minced
Stir together salt, cayenne, black pepper, chile powder, paprika and garlic powder in a small bowl. Coat the lamb with olive oil and liberally rub the spice mixture onto the lamb. Let stand at least 30 minutes or up to three hours.
Coat the bottom of a Dutch oven with oil and heat over medium-high heat. Brown the lamb on all sides. Preheat the oven to 350 degrees F. and roast the lamb for 35 to 40 minutes or until a meat thermometer registers 145 degrees F. for medium-rare, 160 degrees F. for medium or 170 degrees F. for well-done. When lamb has reached the desired temperature, remove it from the oven and let it rest 10 minutes. Slice the lamb on the diagonal before serving.