Cumin Crusted Leg of Lamb

The idea of putting leg of lamb in tacos came from a happy accident one Tuesday when I had half a roast left over and a stack of tortillas staring back at me. My roommate looked at me like I'd lost my mind, but one bite later we were both converts. Something about the richness of lamb with bright, crunchy toppings just works.

Last summer I made this for my dad's birthday instead of the usual grill fare. He's a traditional kind of guy, suspicious of anything fusion, but I watched him sneak back for thirds. The best part was watching everyone customize their own tacos at the table, passing bowls of toppings like it was a potluck.

Ingredients

• 1.2 kg boneless leg of lamb: Look for a piece with good marbling, the fat is what keeps it tender during the long roast
• 2 tbsp ground cumin: This is the star of the show, buy fresh if you can, it makes a huge difference
• 1 tbsp smoked paprika: Adds this subtle smokiness that hints at barbecue without actually firing up the grill
• 1 tbsp coriander powder: Brings a citrusy warmth that bridges Mediterranean and Mexican flavors
• 2 tsp sea salt: Don't be shy with seasoning, lamb can handle it
• 1 tsp freshly ground black pepper: Grind it right before you use it for maximum punch
• 4 cloves garlic, minced: Fresh minced garlic beats garlic powder every single time here
• 2 tbsp olive oil: Helps the spices adhere and creates that beautiful crust
• Zest of 1 lemon: The lemon zest cuts through the richness perfectly
• 8 small corn or flour tortillas: Corn gives you that authentic taco flavor, flour if you prefer softer wraps
• 1 cup red cabbage, finely shredded: The crunch is essential, and the color makes everything pop
• 1 ripe avocado, sliced: Creamy against the tender lamb is absolute magic
• 1/2 cup fresh cilantro, chopped: If you're one of those people who think cilantro tastes like soap, parsley works too
• 1/2 small red onion, thinly sliced: A little sharpness to balance all the rich elements
• 1/2 cup Greek yogurt or sour cream: A cooling element that ties everything together
• 1 lime, cut into wedges: That final squeeze of acid makes all the flavors sing

Instructions

Preheat and prepare your spice paste:

Mix cumin, paprika, coriander, salt, pepper, garlic, olive oil, and lemon zest until it forms a fragrant paste, the smell alone will have your neighbors knocking.

Season and crust the lamb:

Pat the lamb completely dry with paper towels, then rub that spice paste everywhere, get into all the nooks and crannies, don't be shy about it.

Roast at high heat first:

Place the lamb in your roasting pan and let it go at 200°C for 40 minutes to develop that gorgeous crust, your kitchen will smell incredible.

Finish at lower temperature:

Drop the heat to 160°C and roast another 45 to 60 minutes until it hits 60°C internal for medium rare, trust your meat thermometer here.

Rest before slicing:

Tent the lamb loosely with foil and let it rest for 15 minutes, this is not optional, the juices need time to redistribute.

Warm your tortillas:

Give them a quick turn in a dry skillet or wrap them in foil and pop in the oven, warm tortillas are a game changer.

Slice against the grain:

Thinly slice the lamb against the grain for maximum tenderness, take your time with this part.

Assemble and serve:

Let everyone build their own tacos with cabbage, lamb, avocado, onion, yogurt, cilantro, and a squeeze of lime.

Save

My sister made this for her Cinco de Mayo party and people are still talking about it months later. There's something about the unexpected combination that makes people feel like you put way more thought into it than you actually did.

Making It Your Own

I've played around with this recipe enough to know that the spice rub is incredibly forgiving. Sometimes I'll add a pinch of cinnamon if I'm feeling particularly adventurous, or throw in some ground chipotle if I want more heat. The cabbage can be swapped for radish slices or even jicama if you want extra crunch.

Timing Like A Pro

The beauty of this dish is that the lamb does most of the work while you can prep all the toppings. I like to have everything in little bowls before the lamb even goes into the oven. That way when people start hovering around the kitchen asking when it'll be ready, you can actually focus on the lamb instead of frantically chopping vegetables.

Serving Suggestions

A fruity red wine like Tempranillo cuts through the richness beautifully, but honestly an ice cold lager works just as well. When the weather's nice, I'll set everything up outside and let people build their own tacos al fresco style.

• Put out extra hot sauce for the spice lovers in your life
• Quick pickled onions add a bright tang that's worth the extra five minutes
• Corn tortillas hold up better than flour if you're loading them up with toppings

Save

There's nothing quite like watching a room full of people happily assembling their own tacos, bits of cabbage flying, lime wedges being passed around. This is the kind of food that brings people together.

Recipe FAQs

→ What temperature should the lamb be cooked to?

Cook the lamb until the internal temperature reaches 60°C (140°F) for medium-rare. Use a meat thermometer inserted into the thickest part to ensure accuracy.

→ Can I use a different cut of lamb?

Yes, shoulder or bone-in leg work well too. Adjust cooking time accordingly—shoulder may need longer braising, while bone-in cuts typically require additional roasting time.

→ How long should the lamb rest before slicing?

Let the lamb rest for at least 15 minutes under loose foil. This allows juices to redistribute throughout the meat, ensuring tender slices.

→ Can I make the spice rub ahead of time?

Absolutely. Mix the spice paste and rub it onto the lamb up to 24 hours in advance. Refrigerate until ready to roast, then let it come to room temperature before cooking.

→ What can I serve alongside these tacos?

Spanish rice, refried beans, or a simple green salad complement the dish well. For drinks, try a fruity Tempranillo wine or a cold lager beer.

→ How do I store leftovers?

Store sliced lamb in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water. Keep tortillas and toppings separate.