Ingredients

The following ingredients have 9 Servings
  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 7 garlic cloves
  • 1 teaspoon coriander
  • 2 teaspoons sumac
  • 1/2 teaspoon cayenne
  • 2 tablespoons smoked paprika
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons cumin
  • One 4 ½ to 5-pound bone in leg of lamb

Instruction

  • Pulse everything save for the lamb in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight.
  • The next day, remove the lamb from the fridge and wipe excess marinade off. Place it in a deep roasting pan and allow it to sit out of the fridge for about 45 minutes to bring it up to room temperature.
  • While it rests, heat your oven to 450° F.
  • Roast the lamb for 15 minutes, then drop the temperature down to 325° F and roast until a meat thermometer reads 135 to 140°, about 1 to 1 1/2 hours.
  • Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes before carving.