Spice-Rubbed Leg Of Lamb

• 1 medium onion, cut into 6 wedges
• 1/4 cup flat-leaf parsley, leaves only
• 4 cloves garlic
• 3 tablespoons sweet paprika
• Salt and pepper
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup fresh lemon juice
• 1/2 cup olive oil
• 1 (6 lb.) bone-in leg of lamb, trimmed of fat
• Mint Pesto, optional

1. Pulse onion, parsley, garlic and spices in a food processor to form a coarse paste. Add lemon juice and oil; process until smooth.
2. Place lamb in a large, shallow pan. Pour marinade over lamb and turn to coat several times. Cover with plastic wrap and refrigerate overnight.
3. Position rack in bottom third of oven and preheat oven to 450u0b0F. Remove lamb from marinade; wipe off excess. Place lamb on a rack in a shallow roasting pan and roast for 20 minutes; lower oven temperature to 325u0b0F. Roast lamb until an instant-read thermometer inserted into thickest part of meat registers 140u0b0F (for medium-rare), 1 hour and 15 minutes.
4. Remove meat to a cutting board; let rest for 20 minutes. Carve meat with tip of lamb bone facing you. Slice away from you and down, holding knife parallel to bone and turning lamb as you carve. Serve with Mint Pesto.

onion, flatleaf parsley, garlic, sweet paprika, salt, ground cumin, ground coriander, ground ginger, ground nutmeg, lemon juice, olive oil, lamb, pesto

Taken from www.myrecipes.com/recipe/spice-rubbed-leg-of-lamb (may not work)