Cumin Crusted Leg of Lamb (Printable)
Spice-crusted lamb roasted until tender, sliced and served in warm tortillas with fresh cabbage, avocado, and tangy yogurt.
# What You'll Need:
→ For the Lamb
01 - 2.5 lbs boneless leg of lamb
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp coriander powder
05 - 2 tsp sea salt
06 - 1 tsp freshly ground black pepper
07 - 4 cloves garlic, minced
08 - 2 tbsp 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
# How-To Steps:
01 - Preheat the oven to 400°F.
02 - In a small bowl, mix cumin, paprika, coriander, salt, pepper, minced garlic, olive oil, and lemon zest to form a paste.
03 - Pat the lamb dry. Rub the spice paste all over the leg of lamb, ensuring even coverage.
04 - Place the lamb in a roasting pan and roast for 40 minutes.
05 - Reduce oven temperature to 320°F and continue roasting for 45-60 minutes, or until the internal temperature reaches 140°F for medium-rare.
06 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15 minutes.
07 - Meanwhile, warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
08 - Thinly slice the rested lamb against the grain.
09 - To assemble each taco, layer with shredded cabbage, lamb slices, avocado, red onion, a dollop of yogurt or sour cream, and a sprinkle of cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- The spice crust creates this incredible crust that locks in all the juices while the lamb roasts
- Its the kind of dish that makes people lean in and ask what you made
- Leftovers (if there are any) make the most amazing next day lunch
02 -
- Letting the lamb rest is the difference between juicy and dry, seriously don't skip this step
- Slicing against the grain is what makes each bite tender instead of chewy
- Warm tortillas make everything better, cold tortillas are sad tortillas
03 -
- Take the lamb out of the fridge an hour before roasting for more even cooking
- If the spices start to burn too quickly, tent loosely with foil