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1
Preheat the oven to 325F.
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2
Trim the lamb of all but a 1/4-inch-thick layer of fat.
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3
Cut fourteen 1/2-inch-deep slits all over the lamb with a small sharp knife, and insert a slice of garlic, a thyme sprig, and a sliver of orange zest into each slit.
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4
Combine the cranberry sauce, grated orange zest, orange juice, maple syrup, mustard, shallot, and garam masala in a food processor and pulse a few times, until the cranberries and shallots are chopped.
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5
Add the bread crumbs, season with salt and pepper to taste, and pulse until just combined.
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6
Place the lamb, fat side up, on a rack in a shallow roasting pan.
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7
Spread the cranberry mixture over the top and sides of the lamb.
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8
Roast for 2 1/2 to 3 hours, until an instant-read thermometer inserted 2 inches into the thickest part of the meat (and not touching bone) reaches 125F.
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9
Remove the lamb from the oven and allow it to rest for 10 minutes.
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10
(It will finish cooking to 135 to 140F for medium.)
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11
Serving Suggestion
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12
Transfer the lamb to a warm serving platter and surround it with fresh herb sprigs (thyme, rosemary, and parsley) and orange slices.
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13
Variations
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14
Seasonal: Consider using other fresh local fruits, such as blueberries or currants, in place of the cranberries.
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15
Pat the crust on top of a butterflied boneless leg of lamb and grill outdoors in the summer.
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16
Asian: Substitute lime for the orange juice and zest, 3/4 cup hoisin sauce for the cranberry sauce and maple syrup, and Chinese five spice powder for the garam masala.
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17
Indian: Eliminate the thyme and maple syrup.
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18
Substitute lemon for the orange, and mango chutney for the cranberry sauce.
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19
Add 1 tablespoon curry powder.
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20
Provencal: Substitute 1/2cup olive tapenade for the cranberry sauce, and lemon juice and zest for the orange.
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21
Eliminate the garam masala and maple syrup.
