Black Rubbed Leg Of Lamb

• 3 tablespoons ground cinnamon
• 11/2 tablespoons ground clove
• 6 tablespoons ground cumin
• 6 tablespoons ground black cardamom
• 3 tablespoons kosher salt, plus more, to taste
• 1 tablespoon sugar
• 11/2 tablespoons ground black pepper, plus more, to taste
• 5- to 6-pound boneless leg of lamb, rolled and tied
• 1 large sweet Spanish onion, peeled and cut into thick slices
• 15 cloves garlic
• 3 tablespoons olive oil
• 4 large potatoes, peeled and cut into 6 wedges each
• 2 cups white wine
• 3/4 cup lemon juice
• 2 cups chicken stock
• 1 cup Greek yogurt or labne
• 2 tablespoons chopped chives
• 1/2 cup extra-virgin olive oil, for drizzling
• 1/4 cup chives, chopped fine, for garnish

1. 1. Combine cinnamon, clove, cumin, cardamom, 3 tablespoons salt, sugar and 11/2 tablespoons pepper to make the rub. Massage mixture into lamb. Spice-coated leg may be refrigerated for up to 48 hours, allowing spice mixture to penetrate.
2. 2. Allow lamb to come to room temperature for 1-2 hours before roasting. Preheat oven to 350 degrees.
3. 3. Over medium heat, saute onions and garlic in olive oil for 2 minutes. Add potatoes. Season well with salt and pepper, to taste. Mix to combine.
4. 3. Add white wine, two thirds of lemon juice and chicken stock. Cook for 1 minute.
5. 4. Add potato and onion mixture to roasting pan, then lamb, fattier side up. Baste lamb with cooking liquid before putting in oven.
6. 5. Roast to an internal temperature of 135 degrees, approximately 90 minutes, basting every half hour.
7. 6. Remove lamb from oven and rest it on cutting board for 15 minutes before slicing. Transfer potatoes, onions and garlic to a warm serving platter. Pour cooking liquid from pan into large measuring cup.
8. 7. While lamb rests, transfer 5 of the roasted garlic cloves to a small mixing bowl. Mash garlic with fork. Add labne or yogurt and mix. Stir cooking liquid into yogurt-garlic mixture, 1/4 cup at a time. You're looking for a sauce that will coat the back of a spoon well (about the thickness of a fondue). Add reserved lemon juice to further thin the sauce if you run out of pan liquid. Season with salt and pepper, to taste.
9. 8. Cut lamb into thin slices. Plate lamb over potato wedges. Finish with yogurt sauce, a drizzle of olive oil and sprinkle of chives

ground cinnamon, ground clove, ground cumin, ground black cardamom, kosher salt, sugar, ground black pepper, sweet spanish onion, garlic, olive oil, potatoes, white wine, lemon juice, chicken stock, greek yogurt, chives, extravirgin olive oil, ubc

Taken from www.epicurious.com/recipes/member/views/black-rubbed-leg-of-lamb-50178630 (may not work)