Moroccan-Style Roast Leg of Lamb
| 4 | teaspoons olive oil |
| 1 | tablespoon finely chopped fresh mint |
| 2 | teaspoons paprika |
| 2 | teaspoons fresh lemon juice |
| 3 | garlic cloves, minced |
| 1/2 | teaspoon ground cumin |
| Pinch cayenne | |
| 1/2 | teaspoon salt |
| 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
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