Spiced Roast Leg Of Lamb

• 4 lbs leg of lamb
• 4 garlic cloves, crushed
• 1 teaspoon ground cumin
• 2 teaspoons ground annatto seed or 2 teaspoons ground turmeric
• 2 tablespoons sweet paprika
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 3 red peppers, cored seeded and sliced thick
• 1 (14 ounce) can black-eyed peas, rinsed and drained
• 7 tablespoons dry white wine
• kosher salt & freshly ground black pepper
• cooked white rice or prepared polenta, for serving

1. Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
2. Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
3. Preheat oven to 350 degrees F.
4. Place lamb in a roasting pan and surround with the peppers and black eyed peas.
5. Pour in the wine, drizzle with remaining oil, and season with salt.
6. Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
7. Let lamb rest for 15 minutes before serving.
8. Serve with cooked rice or polenta.

lamb, garlic, ground cumin, ground annatto seed, sweet paprika, oregano, olive oil, red peppers, blackeyed peas, white wine, kosher salt, white rice

Taken from www.food.com/recipe/spiced-roast-leg-of-lamb-444840 (may not work)