Leg of Lamb, Roasted with Moroccan Spices

Ingredients:

1 5-7 lb leg of lamb
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp paprika
1/2 tsp ground turmeric
1 tsp salt (or to taste)
1 Tbsp freshly ground black pepper.

To prepare:

Bring uncooked roast to room temperature and remove needed fat.
Mix the spices with the salt and pepper.
While heating the oven to 425F, rub the meat all over with spice mixture.
Place lamb on a rack in a foil-lined roasting pan.
Roast for 30 minutes, then check.
Leave oven at 425F unless lamb threatens to burn – if so, turning heat down to 350F.
After about another 30 minutes of roasting, check the internal temperature of the lamb.
Continue checking every 10 minutes until the temperature in the thickest part of the roast reaches 125F for rare and 130F for medium rare.
Remove roast from oven. Let it rest for 10-20 minutes before carving.

Total roasting time less than 1 1/2 hours.

Note:
Adjust seasoning for pasture-raised, delicately flavored lamb from Shepherd Song Farm.

Provides 6-8 servings.