Cumin Crusted Leg of Lamb with Tacos (Print Version)
Tender slow-roasted lamb with cumin crust served in fresh corn tortillas with vibrant toppings and creamy yogurt sauce.
# What You Need:
→ For the Lamb
01 - 1 boneless leg of lamb (3-4 lbs)
02 - 2 tablespoons ground cumin
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon ground coriander
05 - 1 tablespoon dried oregano
06 - 1½ teaspoons kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - 4 garlic cloves, minced
09 - 2 tablespoons olive oil
10 - Zest and juice of 1 lemon
→ For the Tacos
11 - 12 small corn tortillas
12 - 1 small red onion, thinly sliced
13 - 1 cup fresh cilantro leaves
14 - 1 cup crumbled feta or queso fresco
15 - 2 limes, cut into wedges
16 - 1 cup shredded lettuce or cabbage
17 - 1 jalapeño, sliced (optional)
→ For the Yogurt-Lime Sauce
18 - 1 cup Greek yogurt
19 - Juice of 1 lime
20 - 1 tablespoon finely chopped mint
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste
# How-To Steps:
01 - Preheat oven to 400°F. Line a roasting pan with aluminum foil.
02 - Pat the lamb dry with paper towels. In a small bowl, mix cumin, paprika, coriander, oregano, salt, pepper, minced garlic, lemon zest, lemon juice, and olive oil to form a thick paste.
03 - Rub the spice paste evenly over the entire surface of the lamb. Place the lamb on a rack in the prepared roasting pan.
04 - Roast at 400°F for 15 minutes to develop a flavorful crust.
05 - Reduce oven temperature to 325°F and continue roasting for 1 hour 45 minutes, or until internal temperature reaches 135°F for medium-rare doneness.
06 - Remove lamb from oven and tent loosely with foil. Let rest for 20 minutes before slicing thinly against the grain.
07 - While lamb rests, combine Greek yogurt, lime juice, mint, garlic, salt, and pepper in a bowl. Mix thoroughly and refrigerate until serving.
08 - Heat corn 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.
09 - Fill each warmed tortilla with sliced cumin-crusted lamb. Top with red onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño if desired. Drizzle generously with yogurt-lime sauce and serve with lime wedges.
# Expert Tips:
01 -
- The contrast between slow roasted spiced meat and fresh crisp toppings is absolutely magic
- It transforms an expensive cut into a feast that feeds a crowd with zero fuss
02 -
- Letting the lamb rest is not optional all those juices will run out onto your cutting board if you slice too soon
- The internal temperature will rise about 5 degrees while resting so pull it at 135°F not 140°F
03 -
- Pat the lamb completely dry before applying the rub or the spices will not stick properly
- Room temperature lamb cooks more evenly so take it out 30 minutes before roasting