Marinated Lamb with Orange Chimichurri

Ingredients

• 3 tablespoons Dijon mustard
• ½ teaspoon salt
• 2 teaspoons grated orange rind
• ²/₃ cup packed fresh basil leaves
• 6 garlic cloves, minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon freshly ground black pepper
• + 16 more ingredients
• • 1 teaspoon paprika
  • 1 (4-pound) boneless leg of lamb, trimmed
  • Cooking spray
  • Lamb:
  • Orange Chimichurri:
  • ¼ teaspoon ground cinnamon
  • 1 cup packed fresh cilantro leaves
  • 1 tablespoon extravirgin olive oil
  • 2 garlic cloves, peeled
  • ½ cup packed fresh parsley leaves
  • ¹/₃ cup fresh orange juice
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cumin

To prepare lamb, combine the first 7 ingredients in a small bowl; rub over lamb. Place lamb in a large zip-top plastic bag; seal. Marinate in refrigerator 2 hours, turning occasionally. Preheat oven to 400°. Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly with 1 tea...

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