Spiced Roast Leg of Lamb

This dish comes from the Caribbean. The lamb is marinated in a spicy paste for 2 or 3 hours, then roasted with red peppers and black eyed peas. The result is that the beans soak up the meat's dripping and the peppers lend a touch of sweetness to balance this one-dish meal. Weigh your lamb for the exact cooking time. 20 minutes per pound yields a medium-cooked roast. Allow 5 minutes less/per pound for rare and 5 minutes more/per pound for well done.

• Ready In: 4 hrs
• Serves: 8-10

Ingredients

• 4  lbs leg of lamb
• 4  garlic cloves, crushed
• 1  teaspoon ground cumin
• 2  teaspoons ground annatto seed or 2  teaspoons ground turmeric
• 2  tablespoons sweet paprika
• 1  teaspoon dried oregano
• 3  tablespoons olive oil
• 3  red peppers, cored seeded and sliced thick
• 1 (14 ounce) can black-eyed peas, rinsed and drained
• 7  tablespoons dry white wine
•  kosher salt & freshly ground black pepper
•  cooked white rice or   prepared polenta, for serving

Directions

1. Combine the garlic, cumin, annatto (or turmeric), paprika, and oregano in a bowl; stir in half the olive oil to form a paste.
2. Rub the paste all over the lamb, cover, and marinate in the refrigerator for 2 to 3 hours.
3. Preheat oven to 350 degrees F.
4. Place lamb in a roasting pan and surround with the peppers and black eyed peas.
5. Pour in the wine, drizzle with remaining oil, and season with salt.
6. Place in oven for about 1 to 1 1/2 hours, depending on desired doneness.
7. Let lamb rest for 15 minutes before serving.
8. Serve with cooked rice or polenta.