Cumin Crusted Leg of Lamb Tacos (Print Version)

Spice-rubbed lamb roasted until tender, served in warm tortillas with fresh toppings and tangy yogurt sauce.

# What You Need:

→ For the Lamb

01 - 1 boneless leg of lamb (3-4 lbs)
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp ground coriander
05 - 1 tbsp dried oregano
06 - 1½ tsp kosher salt
07 - 1 tsp freshly ground black pepper
08 - 4 garlic cloves, minced
09 - 2 tbsp olive oil
10 - Zest and juice of 1 lemon

→ For the Tacos

11 - 12 small corn tortillas
12 - 1 small red onion, thinly sliced
13 - 1 cup fresh cilantro leaves
14 - 1 cup crumbled feta or queso fresco
15 - 2 limes, cut into wedges
16 - 1 cup shredded lettuce or cabbage
17 - 1 jalapeño, sliced

→ For the Yogurt-Lime Sauce

18 - 1 cup Greek yogurt
19 - Juice of 1 lime
20 - 1 tbsp finely chopped mint
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste

# How to Make It:

01 - Preheat your oven to 400°F. Line a roasting pan with foil.
02 - Pat the lamb dry with paper towels. In a small bowl, mix cumin, paprika, coriander, oregano, salt, pepper, minced garlic, lemon zest, lemon juice, and olive oil to make a thick paste.
03 - Rub the spice paste all over the lamb. Place the lamb on a rack in the prepared roasting pan.
04 - Roast for 15 minutes at 400°F, then reduce heat to 325°F and continue roasting for 1 hour 45 minutes, or until the internal temperature reaches 135°F for medium-rare.
05 - Remove lamb from oven, tent with foil, and let rest for 20 minutes before slicing thinly.
06 - While the lamb rests, prepare the yogurt-lime sauce: Combine Greek yogurt, lime juice, mint, garlic, salt, and pepper in a bowl. Mix well and set aside.
07 - Warm the corn tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
08 - To assemble tacos, fill each tortilla with slices of cumin crusted lamb, top with onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño. Drizzle with yogurt-lime sauce and serve with lime wedges.

# Expert Hints:

01 -
  • The spice rub creates this incredible crust that locks in all the lamb juices while roasting low and slow
  • You get the elegance of a Sunday roast with the hands-on fun of taco night
  • Leftovers (if they exist) make the most incredible next-day lunch youve ever had
02 -
  • Letting the meat rest is non-negotiable, otherwise all those juices end up on your cutting board instead of in the tacos
  • The internal temperature will rise about 5-10 degrees while resting, so pull it at 135°F for perfect medium-rare
  • Warm tortillas make or break the experience, cold tortillas just taste sad
03 -
  • Ask your butcher to trim and tie the lamb evenly so it cooks uniformly
  • The rub can be made the night before and stored in an airtight container
  • Leftover lamb makes incredible breakfast hash with fried eggs the next morning

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