Orange and Cumin Leg of Lamb with Roasted Grape Tomatoes and Tahini

This roasted dish is simple but bright, with grape tomatoes, garlic, cumin, and orange all working to create a subtle Mediterranean feel.

Have This!

• 4 pt. grape tomatoes
• 1 head garlic
• 12 sprig fresh thyme
• 3 tsp. tahini
• 2 tbsp. olive oil
• Kosher salt and pepper
• 1 navel orange
• 1 6- to 7-lb bone-in leg of lamb
• A tbsp. ground cumin

Do This!

• Heat oven to 400°F. In a large roasting pan, toss the tomatoes, garlic, thyme, oil, 3/4 tsp salt and 1/2 tsp pepper.
• Using a vegetable peeler, remove strips of orange zest. Thinly slice the zest. Nestle the lamb in the tomatoes, pushing them to the sides of the pan as necessary.
• Season the lamb with the cumin, tahini, 2 tsp salt and 3/4 tsp pepper, then rub with the orange zest.
• Roast the lamb to desired doneness, 130°F for medium-rare, 90 to 105 minutes.
• Transfer the lamb to a cutting board and let rest for at least 15 minutes before slicing. Serve with the tomatoes and garlic.