Paprika Roast Leg of Lamb with Mint Sauce

Total Time:
11 hr 40 min
1 hr 10 min
8 hr 40 min
1 hr 50 min

6 to 8 servings

  • For the lamb:
  • 3/4 cup extra-virgin olive oil Juice of 2 lemons
  • 10 cloves garlic, grated
  • 3 tablespoons smoked paprika
  • 3 tablespoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • 1 6 -to-8-pound bone-in leg of lamb, hip bone removed
  • For the mint sauce:
  • 1 cup fresh mint
  • 1 cup fresh parsley
  • 1 clove garlic
  • 1 teaspoon dijon mustard
  • 1 teaspoon capers
  • Juice of 1/2 lemon
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • Marinate the lamb: Combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt and several grinds of black pepper in a medium bowl; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; poke about 10 slits into each side with the tip of a paring knife. Rub the marinade all over the lamb, massaging it into the meat and slits. Cover and refrigerate overnight.

  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350 degrees F and set a rack in a roasting pan. Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack. Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes. Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.

  • Meanwhile, make the mint sauce: Combine the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes and 1/4 teaspoon salt in a blender and puree until smooth. With the machine running, slowly drizzle in the olive oil and blend until smooth. Transfer to a bowl. Carve the lamb and serve with the sauce.

  • Photograph by Con Poulos

Buy: Leg of lamb usually includes the hip bone; ask your butcher to remove it for easier carving. You'll be left with the femur and shank bones running down the center.

Roast: Remove the meat from the oven when it reaches 130 degrees F to 135 degrees F. The internal temperature will rise 5 degrees F to 10 degrees F as the lamb rests, and the meat will still be pink.

Carve: Hold the lamb upright by the bone, then thinly slice in a downward motion with a sharp knife.

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