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 |