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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.
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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.
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3
Rub the marinade all over the lamb, massaging it into the meat and slits.
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4
Cover and refrigerate overnight.
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5
Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting.
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6
Preheat the oven to 350 degrees F and set a rack in a roasting pan.
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7
Wipe any excess marinade off the lamb and season all over with salt and pepper; transfer to the rack.
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8
Roast until a thermometer inserted into the thickest part registers 130 degrees F to 135 degrees F, about 1 hour 50 minutes.
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9
Remove from the oven, transfer to a cutting board and let rest 30 to 45 minutes before carving.
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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.
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11
With the machine running, slowly drizzle in the olive oil and blend until smooth.
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12
Transfer to a bowl.
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13
Carve the lamb and serve with the sauce.
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14
Photograph by Con Poulos
