Roasted Lamb Leg With Moroccan Spices

This marinade works wonderfully on all cuts of lamb and is great for a roasted shoulder or a deboned and rolled leg of lamb.

INGREDIENTS:
2 tsp ground cumin
½ tsp ground cinnamon
½ tsp freshly ground black pepper
¾ tsp ground ginger
½ tsp ground cardamom (optional)
3 tbsp olive oil
5 to 6 lb leg of lamb, bone in

METHOD:
1. In a large plastic freezer bag place cumin, cinnamon, pepper, ginger, cardamom and oil; blend well. Add lamb to the bag, seal and place in refrigerator for minimum of 4 hours or overnight.

2. Preheat oven to 400°F.

3. Remove lamb from bag and place in medium roasting pan with fat-side up. Roast in oven for 15 minutes. Reduce heat to 325°F and continue roasting uncovered until meat thermometer registers 140°F at the thickest part of the meat (make sure not to contact the bone with thermometer as it will not give an accurate reading. Cooking time for a bone-in leg of lamb is 25 minutes per pound to achieve medium-rare doneness.

4. Once the roast has reached the desired temperature remove from oven, cover with tin foil and allow to rest for 15 minutes.

5. Slice lamb and serve.

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