Roast leg of lamb in paprika with mint sauce

Ingredients:

Mutton

• 3/4 cup olive oil
• Juice of 2 lemons
• 10 cloves of garlic, grated
• 3 tbsp. l. smoked paprika
• 3 tbsp. l. ground cumin
• 2 tsp dried oregano
• 1 teaspoon red pepper flakes
• 1 leg of lamb on the bone weighing 2.7-3.5 kg, without the femur

Mint sauce

• 1 cup fresh mint
• 1 cup fresh parsley
• 1 clove of garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon capers
• Juice of half a lemon
• 0.5 tsp sugar
• 1/4 tsp red pepper flakes
• 0.5 cups olive oil

Preparation:

1. Marinate the lamb: In a small bowl, combine the olive oil, lemon juice, garlic, paprika, cumin, oregano, red pepper flakes, 2 teaspoons salt, and a few grinds of black pepper; whisk until smooth. Place the lamb on a rimmed baking sheet or in a roasting pan; using the tip of a knife, poke about 10 slits on each side of the leg of lamb. Rub the marinade all over the leg, working it into the meat and crevices. Cover and refrigerate overnight.
2. Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 350°F (175°C) and position a rack in a roasting pan. Wipe off any excess marinade from the lamb, season with salt and pepper, and transfer to the rack. Roast until a thermometer inserted into the thickest part of the lamb registers 130°F (54°C) to 135°F (57°C), about 1 hour 50 minutes. Remove the lamb from the oven, transfer to a cutting board, and let rest for 30 to 45 minutes before slicing.
3. Meanwhile, prepare the mint sauce: In a blender, puree the mint, parsley, garlic, mustard, capers, lemon juice, sugar, red pepper flakes, and 1/4 teaspoon salt until smooth. With the blender running, slowly pour in the olive oil and blend. Transfer the sauce to a bowl. Carve the lamb and serve with the mint sauce.