A spiced recipe made by marinating leg of lamb with cumin, thyme, and red pepper flakes, then slowly roasting it in the oven. Cooked low and slow, the meat gains a wonderfully tender texture, making this a hearty option for special dinners.
Rub the leg of lamb thoroughly with olive oil, crushed garlic, cumin, thyme, red pepper flakes, and salt; let rest for at least an hour.
Place the leg on a baking tray and wrap tightly with foil; bake in a preheated oven, basting occasionally with its own juices.
In the last 20 minutes, open the foil and raise the oven temperature to let the surface brown lightly.
Remove the leg from the oven, let rest for a few minutes, then slice and serve hot.
Important: Bring the leg of lamb to room temperature before putting it in the oven; cold meat won't cook evenly in the oven. Caution: If you don't baste it occasionally with its own juices during cooking, the surface may dry out.
If you rub the leg with spices the night before and let it rest in the fridge, the flavor penetrates the meat more deeply.
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