Cumin Crusted Leg of Lamb with Tacos (Printable)

Aromatic slow-roasted lamb with cumin spices, served in fresh corn tortillas with crisp vegetables and tangy yogurt sauce

# Ingredient List:

→ 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 (optional)

→ 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

# Directions:

01 - Preheat oven to 400°F. Line a roasting pan with foil.
02 - Pat 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 entire surface of lamb. Place lamb on a rack in the prepared roasting pan.
04 - Roast at 400°F for 15 minutes to develop a flavorful crust.
05 - Reduce heat to 325°F and continue roasting for 1 hour 45 minutes, or until internal temperature reaches 135°F for medium-rare.
06 - Remove lamb from oven, tent loosely with foil, and 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 set aside.
08 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in oven for 5 minutes.
09 - Fill each tortilla with sliced lamb. Top with onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño if desired. Drizzle with yogurt-lime sauce and serve with lime wedges.

# Expert Tips:

01 -
  • The Mediterranean spice crust meets Mexican street food in a way that feels like discovering a hidden culinary handshake between two cuisines
  • Leftover lamb makes incredible breakfast hash the next morning, if there is any left
02 -
  • Using a meat thermometer is non negotiable here because overcooked lamb becomes tough and loses its melt in your mouth quality
  • The yogurt sauce needs at least 30 minutes in the fridge for the garlic flavor to mellow and meld properly
03 -
  • Bring the lamb to room temperature for 30 minutes before roasting to ensure even cooking throughout
  • Let the roast rest undisturbed during those crucial 20 minutes or you will lose all those precious juices onto your cutting board

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