This spiced roast is made by marinating a leg of lamb with cumin, thyme and Turkish red pepper flakes, then roasting it slowly in the oven. The long, low-temperature cooking gives the meat a tender texture, making it a hearty choice for a special dinner.
Rub the leg of lamb thoroughly with olive oil, crushed garlic, cumin, thyme, Turkish red pepper flakes and salt. Leave it to marinate for at least 1 hour.
Place the leg in a roasting pan and cover it tightly with foil. Roast in the preheated oven, basting occasionally with its own juices.
During the final 20 minutes, remove the foil and increase the oven temperature to brown the surface lightly.
Remove the leg from the oven and let it rest for a few minutes. Slice and serve hot.
Bring the leg of lamb to room temperature before roasting so it cooks evenly. Baste it occasionally with its own juices during cooking to help keep the surface from drying out.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
