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Cumin-Coriander Crusted Lamb Leg

1 tablespoon coarsely-crushed coriander seed
1 tablespoon coarsely-ground black pepper
1 tablespoon coarsely-crushed cumin seed
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon salt
6 garlic cloves -- minced
2 tablespoons extra-virgin olive oil
4 tablespoons yogurt
4 pounds butterflied leg of lamb -- trimmed

Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated.

Preheat the oven to 350 degrees.

Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120 degrees for medium-rare on an instant read thermometer.

Remove the lamb from the roasting pan and let it rest for 10 to 15 minutes before slicing.

Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice.

This recipe yields 6 to 8 servings.

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