Herb-Infused Slow Roast Lamb Leg
This Herb-Infused Slow Roast Lamb Leg is a delightful variation on a classic recipe that exemplifies the art of slow cooking. By infusing the leg of lamb with aromatic spices like cumin and coriander, you create a dish that's packed with flavor and tenderness. This method ensures the meat becomes succulent and melt-in-your-mouth, perfect for a cozy family dinner or a special occasion. While the lamb is finishing in the oven, the aromatic scent will fill your kitchen, tantalizing the senses. You can serve the roasted lamb with your favorite side dishes, and feel free to experiment with different sauces and accompaniments. Enjoy a hearty meal with this sophisticated yet simple recipe!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
leg of lamb
2 kg (whole)
ground cumin
1 tablespoon (mixed with other spices)
ground coriander
1 tablespoon (mixed with other spices)
salt
1 teaspoon (mixed with other spices)
olive oil
1 tablespoon (for drizzling)
water
2 cups (for roasting)
Instructions
1
Preheat the oven to 140°C (285°F).
2
In a small bowl, combine the ground cumin, ground coriander, and salt to create a spice rub.
3
Pat the lamb dry with paper towels and generously rub the spice mix all over the meat, ensuring even coverage.
4
Place the seasoned lamb in a large roasting pan and drizzle olive oil over it, rubbing the oil into the meat as well.
5
Pour the 2 cups of water into the bottom of the roasting pan. This will help keep the lamb moist while cooking.
6
Cover the pan with aluminum foil to retain moisture, and place it in the preheated oven.
7
Roast the lamb for approximately 4 hours, or until the internal temperature reaches 65°C (150°F) for medium doneness.
8
Once cooked, remove the lamb from the oven and let it rest for 15-20 minutes before slicing. This helps the juices redistribute throughout the meat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Herb-Infused Slow Roast Lamb Leg?
It is a classic slow-cooked dish where a leg of lamb is infused with aromatic spices like cumin and coriander to create a tender, succulent meal.
What size leg of lamb is recommended for this recipe?
The recipe specifies using a 2 kg leg of lamb.
What temperature should I set my oven to?
Preheat your oven to 140°C (285°F) for a slow roast.
What spices are used in the dry rub?
The rub consists of one tablespoon of ground cumin, one tablespoon of ground coriander, and one teaspoon of salt.
Why do I need to pat the lamb dry?
Patting the lamb dry with paper towels ensures the spice rub and olive oil adhere evenly to the surface of the meat.
How much olive oil is required?
You need one tablespoon of olive oil to drizzle and rub over the seasoned lamb.
Why is water added to the roasting pan?
Two cups of water are poured into the pan to help keep the lamb moist and prevent it from drying out during the long cooking process.
Should the lamb be covered while roasting?
Yes, covering the pan with aluminum foil helps retain moisture for a melt-in-your-mouth texture.
How long does it take to roast the lamb?
The lamb should be roasted for approximately 4 hours.
What is the target internal temperature for medium doneness?
The lamb is ready when it reaches an internal temperature of 65°C (150°F).
Is resting the meat necessary?
Yes, letting the lamb rest for 15-20 minutes allows the juices to redistribute, ensuring the meat remains succulent when sliced.
What are the primary flavor profiles of this dish?
The dish features a Mediterranean-inspired flavor profile with warm, aromatic notes of cumin and coriander.
Can I substitute the water with another liquid?
While the recipe calls for water, you can experiment with broth or wine for additional flavor complexity.
What equipment is needed for this recipe?
You will need a small bowl for the spices, a large roasting pan, aluminum foil, and paper towels.
Is this recipe suitable for special occasions?
Yes, its sophisticated flavor and tender texture make it perfect for holiday dinners or special family gatherings.
How many ingredients are in this recipe?
There are 6 main ingredients: lamb leg, ground cumin, ground coriander, salt, olive oil, and water.
Can I use fresh coriander instead of ground?
The recipe specifically calls for ground coriander as part of a dry spice rub for even coverage.
Is this a comfort food recipe?
Yes, it is tagged as comfort food due to its hearty nature and slow-cooked tenderness.
Does the recipe include instructions for gravy?
The recipe focuses on the roast itself, but you can use the pan juices after roasting to create a flavorful gravy.
How do I apply the spice rub?
Combine the spices in a bowl and rub them generously all over the dried meat for even coverage.
What tags are associated with this recipe?
Tags include roast lamb, slow cooking, herb-infused, lamb recipe, comfort food, and mediterranean cuisine.
How should I slice the lamb?
Slice the lamb after it has rested for at least 15 minutes to ensure it stays juicy.
Is the cumin flavor overpowering?
No, the tablespoon of cumin is balanced by the coriander and the large size of the 2 kg lamb leg.
Can I add vegetables to the pan?
While not in the core instructions, many people add root vegetables like carrots or potatoes to the roasting pan to cook in the juices.
What is the benefit of slow roasting at a low temperature?
Slow roasting at 140°C breaks down connective tissues slowly, resulting in much more tender meat.
Should I use a meat thermometer?
Yes, using a meat thermometer is the best way to ensure the lamb reaches the recommended 65°C.
Is this recipe difficult to make?
No, it is described as a simple yet sophisticated recipe that mainly requires time rather than complex techniques.
Can I use this recipe for a smaller leg of lamb?
Yes, but you will need to adjust the roasting time and monitor the internal temperature more closely.
How do I serve this dish?
Serve it with your favorite side dishes and feel free to experiment with different sauces or accompaniments.
Is there any preparation needed for the spices?
The ground spices just need to be mixed together with salt in a small bowl before being applied to the meat.