Moroccan-Style Roast Leg of Lamb
|4||teaspoons olive oil|
|1||tablespoon finely chopped fresh mint|
|2||teaspoons fresh lemon juice|
|3||garlic cloves, minced|
|1/2||teaspoon ground cumin|
|Freshly ground pepper, to taste|
|1||(2-2¼ pound) half bone in leg of lamb (preferably sirloin half) trimmed of all visible fat|
Preheat the oven to 375˚F. In a small bowl, thoroughly combine the oil, mint, paprika, lemon juice, garlic, cumin, cayenne, salt, and pepper. Rub all over the lamb.
Place the lamb on a rack in a shallow roasting pan. Roast until tender and an instant read thermometer inserted in the lamb (not touching the bone) register 155˚F for medium, about 1½ hours. Let stand 10 minutes before cutting into about 12 slices.
Makes 6 Servings