Leg of lamb

During the worldwide pandemic lockdown (undoubtedly the first of several to come) I impulse bought a leg of lamb.

Marinade

Ingredient	Amount
Salt	1TBsp
Fresh rosmary	1 sprig, destemmed and minced
Cumin	1 tsp
Preserved Lemon	about 1/2TBsp chopped (plus a small portion of the pepper from the preserved lemon jar)
Minced garlic	1 TBsp
Good Olive Oil	1/4 C.
Fresh cracked black pepper	to taste
Smoked paprika	a whisper (1/4 tsp)

Directions

1. Debone and butterfly leg of lamb
2. Mix all the marinade ingredients together in a bowl
3. Rub 3/4 of the marinade of the lean side of the leg of lamb
4. Tie lamb in a roll
5. Put tied roll in a bowl and run in remaining marinade
6. Cover with plastic wrap and refrigerate overnight
7. The next day, let lamb come to room temp
8. Preheat oven to 275*F
9. Cook at 275*F for 3-3.5hrs until temp is 135*F
10. Remove from oven, let rest for 40 minutes
11. Heat oven to 500*F
12. Put back in the oven for 15 minutes to brown the outside
13. Let rest 10 minutes before carving!