Slow-Roasted Lamb With Lemon And Mint

• 1/3 cup lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, crushed
• 2 tsp dried mint
• 1 tsp ground cumin
• 1/2 tsp mixed spice (can substitute pumpkin pie spice)
• 4 1/3 lb lamb leg on bone, trimmed
• 2 None red onions, cut into wedges
• 6 None potatoes, peeled, quartered
• 1 None lemon, chopped into 1 inch chunks

1. In a bowl, combine lemon juice, oil, garlic, mint and spices; season well. Massage mixture into lamb. Marinate a minimum 2 hours or overnight.
2. Preheat oven to 350u0b0F. Line a roasting pan with parchment paper.
3. Spread onion over pan. Place lamb on top and pour over marinade; bake 2 1/2 hours.
4. Add potatoes to pan. Sprinkle chopped lemon over lamb; bake another 1 1/2 hours. Transfer lamb to a plate; rest, covered loosely with foil, about 20 minutes.
5. Meanwhile, increase oven to 400u0b0F. Bake potatoes and onions another 15-20 minutes. Serve lamb with roasted vegetables and pan juices.

lemon juice, olive oil, garlic, mint, ground cumin, mixed spice, red onions, potatoes, lemon

Taken from recipes-plus.com/api/v2.0/recipes/25345 (may not work)