Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, roast leg of a lamb with mint, lemon and cumin. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Roast leg of a lamb with mint, lemon and cumin is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Roast leg of a lamb with mint, lemon and cumin is something which I’ve loved my entire life.
Mix the cumin seeds, garlic, lemon oil, lemon juice and mint together and rub it into the lamb. Season well with salt and pepper and pop the lovely leg into a carrier bag or something similar, then. Spread the mixture over the lamb and turn to coat. The combination of cumin, paprika, fresh mint, garlic, and lemon juice makes for a flavorful Moroccan marinade for this leg of lamb recipe.
To get started with this recipe, we have to prepare a few ingredients. You can cook roast leg of a lamb with mint, lemon and cumin using 4 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Roast leg of a lamb with mint, lemon and cumin:
- Make ready leg of lamb
- Make ready cumin
- Prepare olive oil
- Prepare 2 lemons
Lamb pairs well with bold spices, herbs, and other flavorings including rosemary, thyme, cumin, garlic, fennel, coriander, citrus, mint, mustard. Add a sprinkle of salt and pepper and it's ready to bake. Serve with your favourite vegetables and of course gravy and mint sauce. Put a large plate on top of the tin and invert the bread on to the plate.
Steps to make Roast leg of a lamb with mint, lemon and cumin:
- Place the mint, lemon juice, cumin and olive oil in juice, cumin and olive oil to give maximum flavor
1. Rub the mixture into the lamb and place in a suitable roasting tray - Roast the lamb in the normal way at 200°C
- Serve on a bed of potatoes and green vegetables
Serve with your favourite vegetables and of course gravy and mint sauce. Put a large plate on top of the tin and invert the bread on to the plate. Mix all seasonings and spread over the steak. Stir together the oil, shallots, garlic, ginger, coriander seeds, cumin seeds, mustard seeds, bay leaves, and lemon zest on a rimmed baking sheet and bake on the lower middle rack until the spices are softened and fragrant and the shallots and garlic turn golden, about one hour. Remove the sheet from the oven and discard the bay leaves.
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