Moroccan-Style Roast Leg of Lamb

4 teaspoons olive oil
1 tablespoon finely chopped fresh mint
2 teaspoons paprika
2 teaspoons fresh lemon juice
3 garlic cloves, minced
1/2 teaspoon ground cumin
Pinch cayenne
1/2 teaspoon salt
Freshly ground pepper, to taste
1 (2-2¼ pound) half bone in leg of lamb (preferably sirloin half) trimmed of all visible fat

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