Cumin Crusted Leg of Lamb (Printable)
Succulent cumin-spiced roasted lamb served in warm tortillas with fresh toppings for a festive fusion meal.
# What You Need:
→ For the Lamb
01 - 2.5 lbs boneless leg of lamb
02 - 2 tablespoons ground cumin
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon coriander powder
05 - 2 teaspoons sea salt
06 - 1 teaspoon freshly ground black pepper
07 - 4 cloves garlic, minced
08 - 2 tablespoons olive oil
09 - Zest of 1 lemon
→ For the Tacos
10 - 8 small corn or flour tortillas
11 - 1 cup red cabbage, finely shredded
12 - 1 ripe avocado, sliced
13 - 1/2 cup fresh cilantro, chopped
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup Greek yogurt or sour cream
16 - 1 lime, cut into wedges
# Steps:
01 - Preheat your oven to 400°F for the initial high-heat roast.
02 - In a small bowl, combine ground cumin, smoked paprika, coriander powder, sea salt, black pepper, minced garlic, olive oil, and lemon zest. Mix thoroughly to form a paste.
03 - Pat the boneless leg of lamb completely dry with paper towels. Rub the spice paste evenly over the entire surface, pressing gently to adhere.
04 - Place the seasoned lamb in a roasting pan. Roast at 400°F for 40 minutes to develop a flavorful crust.
05 - Reduce oven temperature to 320°F and continue roasting for 45 to 60 minutes, until the internal temperature reaches 140°F for medium-rare doneness.
06 - Remove the lamb from the oven and tent loosely with aluminum foil. Allow to rest for 15 minutes so the juices redistribute.
07 - While the lamb rests, heat the tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in the oven for 5 minutes.
08 - Carve the rested lamb thinly against the grain to ensure tenderness.
09 - Layer each warm tortilla with shredded cabbage, sliced lamb, avocado, red onion, a dollop of Greek yogurt or sour cream, and fresh cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- The spice crust creates this incredible crusty exterior while keeping the meat impossibly tender inside
- It is the perfect conversation starter dinner that feels fancy but is actually quite hands off
02 -
- Use a meat thermometer rather than guessing, lamb continues cooking as it rests and can go from perfect to overdone quickly
- Slicing against the grain is the secret to tender meat, cutting with it makes each bite chewy and tough
03 -
- Bring the lamb to room temperature for 30 minutes before roasting for more even cooking
- Let your roast rest the full 15 minutes, rushing this step will make all your careful work disappointing