Cumin Crusted Lamb with Tacos (Print Version)
Spiced slow-roasted lamb with fresh tortilla toppings
# What You Need:
→ For the Lamb
01 - 1 boneless leg of lamb (about 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 (gluten-free if needed)
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 your 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 the 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 the lamb rests, prepare the yogurt-lime sauce: Combine Greek yogurt, lime juice, mint, garlic, salt, and pepper in a bowl. Mix well and set aside.
07 - Warm the corn tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
08 - To assemble tacos, fill each tortilla with slices of cumin crusted lamb, top with onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño (if using). Drizzle with yogurt-lime sauce and serve with lime wedges.
# Expert Tips:
01 -
- The spice crust creates this incredible crusty exterior while keeping the lamb impossibly tender inside
- Everyone gets to build their own perfect taco, which somehow makes dinner feel like a party
02 -
- I once forgot to reduce the temperature after the initial sear and ended up with lamb that was cooked way past medium-rare, so set that timer
- Letting the meat rest is not optional, the juices need time to redistribute or you will end up with a dry disappointment
03 -
- Use an instant-read thermometer and pull the lamb at 130°F since it will keep cooking while resting
- Warm your serving platter in the oven so the tacos do not get cold while everyone is building theirs