Cumin Crusted Lamb Tacos (Printable)
Tender roasted leg of lamb with cumin crust served in warm tortillas with fresh toppings
# What You’ll Need:
→ For the Lamb
01 - 2.5 lbs boneless leg of lamb
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp coriander powder
05 - 2 tsp sea salt
06 - 1 tsp freshly ground black pepper
07 - 4 cloves garlic, minced
08 - 2 tbsp olive oil
09 - Zest of 1 lemon
→ For the Tacos
10 - 8 small corn or flour tortillas
11 - 1 cup red cabbage, finely shredded
12 - 1 ripe avocado, sliced
13 - 1/2 cup fresh cilantro, chopped
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup Greek yogurt or sour cream
16 - 1 lime, cut into wedges
# How-to Steps:
01 - Preheat the oven to 400°F.
02 - In a small bowl, mix cumin, paprika, coriander, salt, pepper, minced garlic, olive oil, and lemon zest to form a paste.
03 - Pat the lamb dry. Rub the spice paste all over the leg of lamb, ensuring even coverage.
04 - Place the lamb in a roasting pan and roast for 40 minutes.
05 - Reduce oven temperature to 320°F and continue roasting for 45–60 minutes, or until the internal temperature reaches 140°F for medium-rare.
06 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15 minutes.
07 - Meanwhile, warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
08 - Thinly slice the rested lamb against the grain.
09 - To assemble each taco, layer with shredded cabbage, lamb slices, avocado, red onion, a dollop of yogurt or sour cream, and a sprinkle of cilantro. Serve with lime wedges.
# Expert Advice:
01 -
- The spice crust creates this incredible crusty exterior while keeping the lamb tender and juicy inside
- It looks impressive but the hands on time is surprisingly minimal
- The combination of warm spiced meat and cool fresh toppings hits every perfect flavor note
02 -
- Use a meat thermometer instead of guessing by time because every piece of lamb cooks differently
- Letting the meat rest is non negotiable or you will end up with dry tough lamb instead of juicy slices
- Room temperature lamb cooks more evenly than cold straight from the fridge
03 -
- Tie your lamb with kitchen twine at even intervals so it keeps its shape while cooking and slices more uniformly
- Prep all your toppings while the lamb roasts so everything is ready to go when the meat comes out