Traditionally, a cut of meat as large as leg of lamb would be sent off to the bakery to be cooked in a communal oven. But today, it can be prepared at home. There are two schools of thought on roasting: in a hot oven, or low and slow. I prefer a hot oven, as, in this environment, the irregular shape of the cut allows for both medium-rare and well-done sections from the same roast.
Ingredients
5 to 7 pound leg of lamb
Spice Rub
2 tsp ground coriander
2 tsp freshly toasted and ground cumin
¼ tsp ground cardamom
½ tsp ground cinnamon
1 tsp ginger
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp Aleppo pepper
Instructions
Combine the spice mixture and rub it into the leg of lamb the night before or the morning of the day you plan to serve the meat.
Leave the lamb out of the refrigerator for an hour or so to come to room temperature.
Preheat the oven to 425°. Rub the seasoned meat with olive oil.
Put the lamb on a rack in a roasting pan, fat side up. Roast for 30 minutes and then check: If the lamb threatens to burn, tent it loosely with foil. If the drippings are starting to scorch, add some boiling water to the bottom of the roasting pan.
After about an hour, began taking the internal temperature of the meat every ten minutes or so. When it reaches 125° in the thickest part of the leg, turn off the heat and crack open the door of the oven, letting the lamb rest for at least 15 minutes.
Skim off the fat from the pan drippings, and pour the remaining juices over the meat. Carve against the grain.