Paprika Roast Leg of Lamb with Mint Sauce

1. 1

   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.

2. 2

   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.

3. 3

   Rub the marinade all over the lamb, massaging it into the meat and slits.

4. 4

   Cover and refrigerate overnight.

5. 5

   Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting.

6. 6

   Preheat the oven to 350 degrees F and set a rack in a roasting pan.

7. 7

   Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack.

8. 8

   Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes.

9. 9

   Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.

10. 10

    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.

11. 11

    With the machine running, slowly drizzle in the olive oil and blend until smooth.

12. 12

    Transfer to a bowl.

13. 13

    Carve the lamb and serve with the sauce.

14. 14

    Photograph by Con Poulos

* Per serving · 4 servings · Values may vary.