Cumin Crusted Leg of Lamb with Tacos (Print Version)
Succulent cumin-spiced leg of lamb, slow-roasted and served in fresh corn tortillas with vibrant toppings and tangy yogurt-lime sauce.
# What You'll Need:
→ For the Lamb
01 - 1 boneless leg of lamb (3–4 lbs)
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp ground coriander
05 - 1 tbsp dried oregano
06 - 1½ tsp kosher salt
07 - 1 tsp freshly ground black pepper
08 - 4 garlic cloves, minced
09 - 2 tbsp 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
→ For the Yogurt-Lime Sauce
18 - 1 cup Greek yogurt
19 - Juice of 1 lime
20 - 1 tbsp finely chopped mint
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste
# Steps:
01 - Preheat oven to 400°F. Line a roasting pan with 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 make a thick paste.
03 - Rub the spice paste all over the lamb. Place the lamb on a rack in the prepared roasting pan.
04 - Roast for 15 minutes at 400°F, then reduce heat to 325°F and continue roasting for 1 hour 45 minutes, or until internal temperature reaches 135°F for medium-rare.
05 - Remove lamb from oven, tent with foil, and let rest for 20 minutes before slicing thinly.
06 - While lamb rests, combine Greek yogurt, lime juice, mint, garlic, salt, and pepper in a bowl. Mix well and set aside.
07 - Warm corn tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
08 - Fill each tortilla with sliced cumin crusted lamb, top with onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño. Drizzle with yogurt-lime sauce and serve with lime wedges.
# Expert Tips:
01 -
- The high-heat sear creates this incredible crust that locks in juices while the slow roast does all the hard work for you
- People go quiet after their first bite, then suddenly everyones talking about how they never thought lamb belonged in tacos
02 -
- I once skipped the rest phase because I was in a rush and ended up with lamb that tasted amazing but had the texture of cardboard, so do not be that person
- Using an instant-read thermometer changed everything, because guessing doneness on expensive meat is basically gambling with your grocery money
03 -
- Rub the spice mixture on the lamb the night before and let it marinate covered in the fridge for deeper flavor penetration
- Save any leftover lamb and make the best breakfast hash with fried eggs the next morning