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The objective: A nice, pink, juicy leg of lamb has a final temperature of about 120 degrees F. Use a shallow roasting pan or baking sheet with a fitted rack.
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Elevating the lamb slightly off the bottom of the roasting pan allows the hot air to better circulate around the meat as it cooks.
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Preheat the oven to 350 degrees F.
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Toast the spices: In a medium bowl, combine the cayenne, fennel seeds, dry mustard, paprika, red pepper flakes and cinnamon.
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Mix the spices and pour them out onto a baking sheet.
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Place the tray inside the oven for 1 minute to warm the spices and allow them to toast slightly.
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This will awaken their flavors.
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Remove the tray from the oven.
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Make the paste to coat the leg of lamb: In a small bowl, combine the olive oil, molasses and salt.
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Add the toasted spices and mix together to create a paste.
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Coat all sides of the leg in the seasoning paste.
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If you have time, allow the lamb to sit out for about an hour and come closer to room temperature.
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Alternatively, you can marinate the lamb like this for several hours (or overnight) in the refrigerator before cooking.
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Cook the lamb: Place the lamb leg in the center of the fitted rack on the roasting pan and place it in the center of the oven.
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Cook, undisturbed, for 30 minutes.
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Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat.
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Your meat thermometer should read about 85 degrees F. Cook for an additional 30 minutes.
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Ideally, the thickest part of the leg should come to about 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
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Make the sauce: In a medium bowl, whisk together vinegar and mustard.
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Place the fresh chiles on a flat surface and, with a small knife, cut them both into thin rounds, ribs, seeds and all.
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Pour off some of the drippings from the bottom of the roasting pan.
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Put the pan on top of a burner on your stove.
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Start a low heat under the pan and when the drippings begin to sizzle, add in the mustard, vinegar and fresh chiles.
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Taste for seasoning.
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Pour over the leg of lamb.
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Carve the meat: Begin carving at the loin end of the leg; you want to carve at a right-angle relative to the grain of the meat.
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Observe that this meat has lines almost like a piece of wood, aim the blade of your knife at a right-angle to the grain and slice thin pieces.
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Arrange the slices on a platter with the sauce.
