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 350° and make the spice rub and the stuffing as shown below
5 lbs 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.
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/orange/spice mixture in the roasting pan and place in oven. Roast for 1 hour rotating the pan halfway through. If it starts to dry out, add 1/2 cup water and baste every 20 minutes if desired. Insert a meat thermometer into the thickest part of the roast, and when it registers 125°F, roast about 30 minutes longer. See temperature and timing per pound charts in the above post.
Let the lamb rest at room temperature for 30 minutes before untying and carving it into thin slices. Serve with the onions and pan juices.
Chimichurri Sauce (see Notes section below)
Video
Notes
For the Sumac Rub:
1/3 cup powdered sumac
2 Tablespoons minced garlic
2 Tablespoons granulated onion
3 Tablespoons kosher salt
3 Tablespoons ground/dried mustard
3 Tablespoons chile blend (chipotle, ancho, etc.)
3 Tablespoons brown sugar
4 teaspoons smoked paprika
2 Tablespoons dry oregano
2 Tablespoons toasted, ground coriander
Directions for Chimichurri Sauce:
For the the chimichurri sauce:
Ingredients
½ Cup ground almonds optional
1 cup flat leafed parsley leaves
3 cloves garlic or 2 Tablespoons minced
2 tsp red pepper flakes can use 1 fresh jalapeno instead
2 Tablespoons dried oregano
¼ cup red wine vinegar
1 tsp salt
½ tsp pepper
⅓ Cup olive oil
¼ Cup cilantro optional
Directions
Combine all Chimichurri ingredients except oil in food processor and pulse until a pesto-like consistency is reached.
Add the oil to the processor and pulse lightly until everything is combined. Let the mixture sit for 20 minutes before using to blend flavors.
If not using with the steak, transfer to an airtight container and refrigerate until ready to use. Will keep 3-4 days.