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Leg of lamb with cumin and herb crust

  • Timer Prep 10 min
    Cook 95 min
  • Chef hat Easy


Zest the lemons.


  1. 1 Heat the oven to 230°C/450°F/ gas 8 (210°C for fan ovens).
  2. 2 Place the lamb in a roasting tray and pour a little water around it. Mix together the cumin seeds and 1 tbsp olive oil and rub into the top of the lamb. Season and roast for 20 minutes.
  3. 3 Turn down the oven to 180°C/350°F/gas 4 (160°C for fan ovens) and roast for a further 1 hour, basting once or twice.
  4. 4 Meanwhile, whizz the herbs, garlic, remaining oil and lemon zest in a processor or pound to a pulp in a pestle and mortar.
  5. 5 Remove the lamb from the oven and carefully spoon the herb mixture over the top, then return to the oven for a further 15 minutes for medium.
  6. 6 When cooked to your liking, transfer to a carving board, cover with foil and leave to rest for a few minutes.