Chef John's Roasted Leg of Lamb

Stir together 1/4 cup pomegranate molasses, garlic, rosemary, salt, black pepper, Aleppo pepper, mint, and cumin in a bowl until combined. Set aside.

Lay lamb, fatty-side up, on a work surface. Cut 2 deep slashes in each fleshy end. Flip lamb and cut 10 to 20 shallow slashes across the surface of the fat.

Spread 3/4 of the pomegranate molasses mixture over the flesh-side of lamb. Fold meat together and place into a large bowl. Spread remaining pomegranate molasses mixture over the fatty-side of lamb. Cover the bowl with plastic wrap and refrigerate for 8 hours to overnight.