• Remove the lamb from the refrigerator and remove the netting and let it sit out at room temperature for 30 minutes.

  While the lamb is coming to room temperature, preheat the oven to 450° and make the spice rub and the stuffing as shown
  5 pounds boneless leg of lamb
• For the spice rub: If you are making your own spice rub, blend together in a bowl the cocoa powder, ground coffee, ginger, ancho spice and chipotle spice. Skip this step if you are using a pre-made mole rub.
  2 teaspoons cocoa powder, 2 teaspoons ground coffee, 2 teaspoons ground ginger, 2 teaspoons ancho powder, 2 teaspoons chipotle powder
• For the stuffing: zest 2 oranges into a small bowl and stir in 1/3 cup white sesame seeds and 1/4 cup grated Mexican chocolate
  2 oranges, 1/3 cup sesame seeds, 1/4 cup grated Mexican chocolate
• Slice 3 onions, cut the zested oranges into wedges and place both ingredients into a large roasting pan. Sprinkle with 1 Tbsp of the spice rub blend. Drizzle with olive oil and mix everything together thoroughly with your hands. Set aside.
  3 onions, olive oil
• Open the lamb onto a cutting board and sprinkle the inside generously with salt. Sprinkle the mole spice rub on top of the salt (save a little to rub on the outside). Add the stuffing mixture to the inside of the roast (on top of the spice rub). Now, starting at the short end of the lamb leg, roll the lamb up tightly and secure with twine. (See video or instructions in the post for how to secure (or truss) the lamb with twine
  kosher salt
• Place the rolled lamb on top of the onion and orange mixture in the roasting pan. Roast at 450°F for 15 minutes, then lower the oven to 325°F and roast, rotating the pan halfway through, until the center reads 140°F, about 1 1/2 to 2 hours for a 5-pound roast. If the pan starts to dry out, add 1/2 cup water and baste every 20 minutes. Rest the lamb 15 to 20 minutes; it will climb to about 145°F. See the timing chart in the post.
• Let the lamb rest at room temperature for 15-20 minutes before untying and carving it into thin slices. Serve with the onions and pan juices.

For Sumac Rub & Chimichurri Sauce Alternative (see Notes section below)