Marinated Lamb with Orange Chimichurri

3 tbsp. Dijon mustard
2 tsp. grated orange rind
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cinnamon
1/4 teaspoon crushed red pepper
6 garlic cloves, minced
4 to 4½lbs. boneless leg of lamb, trimmed
1 tsp. salt
1/4 tsp. white pepper

Orange Chimichurri:
1 cup packed fresh cilantro leaves
2/3 cup packed fresh basil leaves
1/2 cup packed fresh parsley leaves
1/3 cup fresh orange juice
2 tbsp. lemon juice
1 tbsp. olive oil
1/4 tsp. cumin
1/2 tsp. salt
1/4 tsp. white pepper
2 garlic cloves, peeled

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.

Remove lamb from bag; discard any remaining marinade. Sprinkle the lamb evenly
with 1 tsp. salt and 1/4 tsp. pepper. Roll lamb; secure lamb at 2" intervals
with twine. Place lamb on a rack coated with cooking spray; place
rack in pan. Bake at 400° for 55 minutes or until a thermometer registers
145° (medium-rare) or desired degree of doneness. Let roast stand 20
minutes before slicing.

To prepare orange chimichurri, combine the cilantro and remaining ingredients
in a food processor; process until smooth. Serve with lamb.