Recipe: Middle Eastern Spiced Lamb with Mint Au Jus

Serves 8 to 10

Lamb:

- 1 (3-½ to 4 pound) boneless leg of lamb

- 1 tablespoon olive oil

- 2 tablespoons lemon juice

- 1 tablespoon finely chopped fresh mint

- 1 medium clove garlic, forced through a press

- ¼ teaspoon paprika

- ¼ teaspoon turmeric

- ¼ teaspoon cinnamon

- ¼ teaspoon salt

- 1/8 teaspoon cayenne

- Freshly ground black pepper to taste

Au jus:

- ¼ cup finely chopped onion

- 1 medium clove garlic, peeled and coarsely chopped

- 3 cups chicken broth

- 2 tablespoons finely chopped fresh mint, divided

- 2 tablespoons lemon juice

- 1-½ teaspoons arrowroot, dissolved in 1 tablespoon

- water

1. To prepare the lamb: Remove the lamb from refrigeration 1 hour before roasting. Combine the olive oil, lemon juice, mint, garlic, paprika, turmeric, cinnamon, salt and cayenne. Put the lamb on a rack in a roasting pan. Rub about half of the spice mixture all over the lamb, forcing some into the center of the lamb where the bone has been removed. Grind some pepper over the lamb.

2. Roast in a preheated 325-degree oven about 20 to 25 minutes per pound for medium-rare, or 145 degrees on a meat thermometer. Baste occasionally with the remaining spice mixture.

3. Remove the lamb from the oven; transfer to a cutting board and let rest 10 minutes. Pour the fat out of the pan.

4. To prepare the au jus: In a saucepan combine the onion, garlic, broth, 1 tablespoon mint and the lemon juice. Bring to a boil, reduce the heat and simmer 10 minutes. Whisk in the dissolved arrowroot and simmer 2 minutes or until lightly thickened. (This can be done an hour in advance; remove from the heat and set aside.)

5. Put the degreased roasting pan over two burners set to medium heat. Add the au jus, stirring up any of the browned drippings from the bottom of the pan. Simmer 2 to 3 minutes. Carve the meat and put onto a platter. Strain the au jus into a warmed gravy bowl and stir in the remaining mint.

Inspired by chef and author Joyce Goldstein