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Cumin and Coriander-Crusted Leg of Lamb




Source of Recipe


Internet


List of Ingredients




1 tablespoon coriander seeds, coarsely crushed
1 tablespoon cumin seeds, coarsely crushed
1 teaspoon coarsely ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1 teaspoon sea salt
6 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1/4 cup full-fat yogurt
1 4-lb. boneless lamb leg, trimmed and butterflied


Recipe



1. In a small bowl, mix the coriander, cumin, pepper, cinnamon, turmeric, salt, garlic, oil and yogurt. Place the lamb in a large baking dish and coat with the mixture. Cover and refrigerate for at least one hour or up to 24 hours.

2. Preheat the oven to 350 degress F (175 degress C).

4. Transfer the lamb to a platter and let sit for 10 to 15 minutes before slicing. Transfer the pan juices to a cup and skim off the fat. Slice the lamb and drizzle with the pan juices.


Makes eight servings.