Moroccan Crown Lamb Roast
|Crown lamb roast||3 1⁄2 Pound (1 Whole, 18 Ribs Total)|
|Grated tangerine peel||1 Tablespoon, grated (Orange Part Only)|
|Tangerine juice||1⁄2 Cup (8 tbs)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs), chopped|
|Lemon juice||3 Tablespoon|
|Minced fresh ginger||2 Tablespoon|
|Ground cumin||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Tangerine rice||2 Cup (32 tbs) (For Serving)|
1. Rinse meat and pat dry.
2. In a deep bowl, combine tangerine peel, tangerine juice, cilantro, lemon juice, ginger, cumin, paprika, garlic, and salt. Add meat; turn to coat. Cover and chill at least 3 hours or up to 1 day, basting meat occasionally.
3. Lift meat from bowl; reserve marinade. Set roast, bone tips up, in a shallow 10- by 15-inch pan.
4. Bake in a 450° oven until a thermometer inserted horizontally through roast into center of thickest part reads 150° for rare, 35 to 40 minutes, or 155° for medium-rare, 40 to 45 minutes; if areas of the roast begin to get too dark, drape with foil.
5. With 2 wide spatulas, transfer roast to a platter and let rest 15 to 20 minutes. Mound some of the tangerine rice in center of roast; put remainder in a bowl.