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.