Leg of Lamb with Blood Orange Garlic & Ras el Hanout

Description

1. Preheat oven to 450°F. Rub lamb all over with blood orange juice. Using the tip of a sharp knife, make 7 or so small incisions in the leg, spacing them evenly. Slice 1 garlic clove into narrow slivers; set aside. Mince the remaining 4 garlic cloves. Combine the minced garlic with cumin and 1/2 teaspoon ras el hanout; mash together until you have a thick paste. Slip a bit of the paste into each of the incisions in the lamb along with the garlic slivers.

2. Place salt, peppercorns, coriander seeds, grains of paradise (if using) and the remaining 2 teaspoons ras el hanout in a spice grinder; pulse until you have a coarse mixture. Rub the mixture all over the lamb, covering it evenly. Place the lamb in a roasting pan fitted with a rack. Roast the lamb for 15 minutes, then reduce oven temperature to 350°F and continue to roast until a meat thermometer inserted into the thickest part registers 140-145°F for medium-rare, 30 to 45 minutes. Allow the lamb to rest for 15 minutes before carving.