Roasted Leg of Lamb
Ingedients
- 3 tablespoons olive oil
- 1 lemon, zest grated and reserved and juice squeezed and reserved
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sweet paprika
- Salt and freshly ground pepper to taste
- A 4 1/2- to 5-pound leg of lamb, patted dry
- 1 small bunch fresh mint leaves, rinsed, patted dry, and chopped
- 1 small bunch fresh cilantro leaves, rinsed, patted dry, and chopped
- 1 small bunch fresh parsley leaves, rinsed, patted dry, and chopped
- 1 large clove garlic, sliced thin
- 1 bay leaf
Instructions
Preheat the oven to 350 degrees F.
In a bowl, combine the oil, lemon juice, honey, cumin, cinnamon, paprika, and salt
and pepper. Spread the mixture all over the lamb. Combine the mint, cilantro, parsley,
and garlic. Spread 2/3 of the herb mixture in the bottom of a roasting pan. Add
the lemon zest and the bay leaf. Rest the lamb on the herbs and cover with the remaining
herbs. Roast for 1 hour 15 minutes for medium-rare meat, or until meat reaches an
internal temperature of 125 to 130 degrees F. Transfer to a carving board and cover
loosely with foil. Let rest 10 minutes before carving.