Leg of Lamb with Blood Orange, Garlic & Ras el Hanout

Preheat oven to 450°F. Rub lamb all over with blood orange juice. Using the tip of a sharp knife, make 7 or so small incisions in the leg, spacing them evenly. Slice 1 garlic clove into narrow slivers; set aside. Mince the remaining 4 garlic cloves. Combine the minced garlic with cumin and 1/2 teaspoon ras el hanout; mash together until you have a thick paste. Slip a bit of the paste into each of the incisions in the lamb along with the garlic slivers.

Place salt, peppercorns, coriander seeds, grains of paradise (if using) and the remaining 2 teaspoons ras el hanout in a spice grinder; pulse until you have a coarse mixture. Rub the mixture all over the lamb, covering it evenly. Place the lamb in a roasting pan fitted with a rack. Roast the lamb for 15 minutes, then reduce oven temperature to 350°F and continue to roast until a meat thermometer inserted into the thickest part registers 140-145°F for medium-rare, 30 to 45 minutes. Allow the lamb to rest for 15 minutes before carving.