Paprika Roast Leg of Lamb with Mint Sauce
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 809
- Total Fat
- 59
- Saturated Fat
- 21
- Carbohydrates
- 9
- Dietary Fiber
- 3
- Sugar
- 1
- Protein
- 59
- Cholesterol
- 211
- Sodium
- 1081
- Total: 11 hr 40 min
- Prep: 1 hr 10 min
- Inactive: 8 hr 40 min
- Cook: 1 hr 50 min
Ingredients
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
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
Directions
- 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.