Moroccan Crown Lamb Roast Recipe

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.