Leg of Lamb With Moroccan Spices

Name: Leg of Lamb With Moroccan Spices
Total time: 1 min
Ingredients: 1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 1 teaspoon salt, or to taste; 1 tablespoon freshly ground black pepper

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Total: 1 hours, 30 minutes

Servings: 7

Cost: $8.44 /serving

Author : Mark Bittman

cinnamon coriander cumin

Ingredients

Remove All · Remove Spices · Remove Staples

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary2 teaspoons ground coriander2 teaspoons ground cumin1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon paprika1/2 teaspoon ground turmeric1 teaspoon salt, or to taste1 tablespoon freshly ground black pepper

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Instructions

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Step 1

Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix the spices with the salt and pepper; rub the meat all over with the spice mixture.

Step 2

Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check. If the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.

Step 3

After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving and serving.