Ingredients

  • 1 leg of lamb, five to six pounds
  • 5 cloves garlic, peeled and cut in slivers
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 2 teaspoons freshly ground black pepper
  • 1 ½ teaspoons ground coriander
  • ½ teaspoon cayenne pepper
  • 6 tablespoons extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons finely minced garlic
  • ½ cup chopped fresh coriander
  • 1 cup boiling water, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1513 calories; 110 grams fat; 41 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 116 grams protein; 424 milligrams cholesterol; 367 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. Trim excess fat from leg of lamb. Make shallow incisions into the leg and insert a garlic sliver in each.
  2. Combine the spices with oil, lemon juice, minced garlic and fresh coriander to make a paste. Rub the paste over the lamb, place it in a roasting pan, cover and let stand 3 to 4 hours in a cool place or overnight in the refrigerator.
  3. Preheat oven 350 degrees. Roast leg of lamb to the desired degree of doneness, basting once or twice during roasting. After about one hour and 10 minutes, internal temperature should be 120 to 125 degrees, medium rare. Allow to rest 10 minutes before carving. Juices can be used to make a gravy if desired. To do so pour fat from roasting pan, add the boiling water and, scraping the pan, cook over medium-high heat 2 to 3 minutes. Strain into a sauceboat.

Dining and Cooking