Slow Roasted Leg of Lamb with Orange-Rhubarb Glaze – World Spice

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tablespoons Moroccan Meyer Lemon Paste
• 2 tablespoons freshly Ras El Hanout , ground
• 1 tablespoon Kosher Salt
• Boneless leg of lamb, 5-7 pounds
• 1-1/2 cups diced rhubarb
• 1 cup water
• 1/4 cup brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 cup honey or Upper Left Madrona Smoked Honey
• Zest of 1 orange
• 1 tablespoon mint leaves, chiffonaded
• 1/2 teaspoon Aleppo Pepper
• 1 teaspoon freshly Ras El Hanout , ground
• 1/4 teaspoon Kosher Salt