Roast Leg Of Lamb

• 1/2 cup olive oil
• 1/3 cup lemon juice
• 7 garlic cloves
• 1 teaspoon coriander
• 2 teaspoons sumac
• 1/2 teaspoon cayenne
• 2 tablespoons smoked paprika
• 1 tablespoon salt
• 2 teaspoons black pepper
• 2 teaspoons cumin
• one 4 1/2 to 5-pound bone in leg of lamb

1. Pulse everything save for the lamb in a food processor until a paste forms. Rub it all over the leg of lamb, wrap it tightly in plastic, and allow it to marinate overnight.
2. The next day, remove the lamb from the fridge and wipe excess marinade off. rnPlace it in a deep roasting pan and allow it to sit out of the fridge for about 45 rnminutes to bring it up to room temperature.
3. While it rests, heat your oven to 450u0b0 F.
4. Roast the lamb for 15 minutes, then drop the temperature down to 325u0b0 F and roast until a meat thermometer reads 135 to 140u0b0, about 1 to 1 1/2 hours.
5. Transfer lamb to a cutting board and tent it with foil. Allow it to rest for 20 minutes rnbefore carving.

olive oil, lemon juice, garlic, coriander, sumac, cayenne, paprika, salt, black pepper, cumin, lamb

Taken from food52.com/recipes/33626-roast-leg-of-lamb (may not work)