Moroccan-Style Roast Leg of Lamb
Leg of lamb, bone in
1T finely chopped fresh mint or 1t dried mint
2t fresh lemon juice
1/2t ground cumin
4t olive oil
3 cloves of garlic, minced
Pinch of cayenne
Freshly ground pepper
1. Preheat the oven to 375. In a small bowl, thoroughly combine the oil, mint, paprika, lemon juice, garlic, cumin, cayenne, salt and pepper. Rub all over the lamb.
2. 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) registers 155 F for medium, about 1 to 1 ½ hours. Let stand 10 minutes before cutting.
NOTE: The lamb roast can be cooked on a BBQ using a rotisserie. Put a tinfoil pan under the roast to catch the grease so that you can prevent flare-ups.
Note: this image is not of this recipe - apparently I forget to take pictures of it!