I skipped the water and oil but added white pepper - and cooked it at 305 for 2 1/2 hours. I can't believe how delicious it tasted. This recipe was extremely easy and quick to prepare. This was the first time I ever cooked a lamb leg without garlic and rosemary. It didn't at all taste like cumin. This will be my recipe from now on.
Wonderfully flavoursome: a great blend of flavours which we loved, so post-tour, we'll certainly be making this again. I've always been partial to cumin, but I've never used it in cooking lamb so for us this was a delightful culinary adventure. My only addition was a couple of cloves of minced garlic. I wasn't going to be home until particularly late this evening so left the very-easy-to-follow instructions with my 86 year old mother. As soon as I opened the front door, I was greeted with the most delightful fragrance from the cooked lamb. WOW! Thanks so much for posting this fabulous recipe, Peter. WOW! WOW and WOW again! Made for Ali Baba's Babes for ZWT 5.
The best way to cook lamb. I followed your instructions but covered mine until the last 30mins. I also sometimes cook my lamb from frozen this way but dont add the water for a simialar result. I loved he subtle flavour the spices gave. I usually just use garlic but will use this from now on with maybe a litle garlic powder added. A real 'keeper' in my opinion. Thanks for posting :)
I too, am a chef (retired) and to be honest, I'm astonished at the number of people who have never eaten lamb with cumin or coriander... these are classic curry flavours, and lamb - or mutton - is a staple meat for some indian dishes. Does this mean nobody has ever cooked a lamb curry, either - ? Goodness.... For fluid, I used 500ml water, 200ml red wine, 2 heaped tbsps shredless marmalade, then added one shallot, quartered, 2 cloves of garlic, crushed but not skinned, fresh ginger (about the size of a thumb - use only half) peeled and sliced into chunks and fresh rosemary - taken off the stalk, but the needles left whole. About 1 tbsp. Coated the lamb in a good drizzle of olive oil, then topped it with freshly roasted and ground cumin, coriander 2 cloves of pounded garlic and the remainder of the ginger, finely grated. Added freshly ground pink Himalayan salt. Great meal. And the gravy was out of this world! (Strained the liquor, reduced it, added butter. Amazing.) Served with Pommes de Terre Dauphinoises.
I'm a Culinary Chef with a lot of experience with lamb.I follow the recipe for the leg of lamb, but I changed a few things. After seasoning the lamb and drizzling the olive oil. I crusted the lamb with a light layer of minced garlic, and tied the lamb with butcher twine. Once I sat the lamb in the roaster pan , I substitute the 2 cups of water for a 1 cup of orange juice with 1/4 of freshly grounded black pepper. I started cooking the lamb at 400 degrees for 35-40 minutes covered. Over cover the lamb, and I turn the oven down to 325 degrees for 1 to 1 1/2 hours depending on your oven. The leg of lamb turn out so tender with a sweet citrus taste. It went perfect with collard greens, yams, and macaroni.
Coriander and cumin is not a combination I'd ever considered for a lamb roast, but it sure is delicious. I got a great deal for our area on a boneless lamb roast. I got rid of the mesh they wrap them in now and retied with butcher's twine. The roast took just minutes to prepare. Mine was just under 2 kg, and the oven I am using only has 25 deg increments for the oven, so that I roasted it at 300 deg and it was done in under 3 hours. I served with just the juices (although I will make a gravy for leftovers), coconut rice and a green salad.
Cooked this tonight for the family who don't really like any food with flavor. IE they like it basic, just meat. But they enjoyed a change. Cumin goes great with lamb!
Well cooking this was a bit of a circus as I knew I had to get it well done but still keep it moist (achieved that) - baked a 1.8K leg at 130C fan forced for 5 1/4 hours [but thought it would take 6 hours, so had to keep it warm - lowered oven to just warm and put a lid on the roast). The vegies were cooking in the second oven and we bought it all together. Did try making a gravy from the pan juices but did not work, tasted awful to be true to fact. The DH was not at all keen on the flavour combination but I expected that and was hoping to convert him but the DS and I loved (but I would still prefer a bit of pink there but is out voted). Thank you Peter, made as a pressie/recipenap for Aussie/NZ forum Swap #39 April 2010.
I never made lamb with cumin before and I was very pleased with the result. The only thing I added was a little minced garlic. Thanx for a new way to prepare lamb. I loved it!
I've always made lamb with garlic and rosemary, but everyone enjoyed this wonderful variation. A great plus is that, when cooking, it gives the kitchen a wonderful aroma. Made 1/2 a lamb leg, so halved most ingredients (but used 1 1/2 cups water) and cooked it all for only 2 hours. Tender and delicious. Thanks for posting.