Marinated Lamb with Orange Chimichurri

Ingredients

• Lamb:
• 3 tablespoons Dijon mustard
• 2 teaspoons grated orange rind
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper
• 6 garlic cloves, minced
• 1 (4-pound) boneless leg of lamb, trimmed
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• Orange Chimichurri:
• 1 cup packed fresh cilantro leaves
• 2/3 cup packed fresh basil leaves
• 1/2 cup packed fresh parsley leaves
• 1/3 cup fresh orange juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, peeled

Preparation

1. To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally.
2. Preheat oven to 400°.
3. Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 teaspoon salt and 1/4 teaspoon pepper. Roll lamb; secure lamb at 2-inch intervals with twine. Place lamb on a rack coated with cooking spray; place rack in pan. Bake at 400° for 55 minutes or until a thermometer registers 145° (medium-rare) or desired degree of doneness. Let roast stand 20 minutes before slicing.
4. To prepare orange chimichurri, combine the cilantro and remaining ingredients in a food processor; process until smooth. Serve with lamb.