There’s nothing like the combination of cinnamon, cumin and coriander to give your kitchen an inviting aroma — and the finished lamb will have a beautifully dark and redolent exterior.

Don’t know how to carve a lamb? Mark Bittman shows you how in this video.

Ingredients

  • 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon salt, or to taste
  • 1 tablespoon freshly ground black pepper
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      959 calories; 65 grams fat; 28 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 5 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 84 grams protein; 308 milligrams cholesterol; 648 milligrams sodium

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

6 to 8 servings

Preparation

  1. Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.
  2. Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  3. After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.

Dining and Cooking