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Lamb leg with orange and cumin, with roasted tomatoes and garlic
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| Active 15 mins Total 2 hr 15 mins Serves 8 with leftovers | |
| 4 pints | grape tomatoes |
| 1 head | garlic, cloves separated & peeled |
| 12 sprigs | thyme |
| 2 tbsp | olive oil |
| Salt | |
| pepper | |
| 1 | orange |
| 1 6-7 lb bone-in leg of lamb, at room temperature | |
| 1 tbsp | cumin |
1) heat oven to 400F. In a large roasting pan, toss tomatoes, garlic, thyme, oil, s&p.
2) zest orange. Nestle lamb in tomatoes, pushing them to sides of pan as necessary. Season lamb with cumin, s&p, then rub with zest.
3) roast lamb to desired doneness, 130F for med-rare, 90-105 mins. Transfer lamb to carving board, let rest at least 15 mins before slicing. Serve with tomatoes and garlic.
Per serving: 305 cal, 27g fat, 39g protein, 8g carbs, 2b fiber
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