Roast leg of lamb
Roast
Leg of lamb is wonderfully versatile -- it can be cubed and used for stew, braised, or simply roasted. Because it’s a well-exercised muscle, it also gets a good deal of blood flow; this means that it is one of the most flavorful cuts on the animal. Like beef, lamb doesn’t need to be cooked all the way through, and is best at a rosy medium-rare (135 to 140° F, when finished). Here, we’re rubbing it with lemons, garlic, and a spice mixture of coriander, cayenne, cumin, smoked paprika, and sumac -- then roasting it to perfection.
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