Cumin Crusted Leg of Lamb Tacos (Printable)

Succulent cumin-spiced lamb roasted and served in warm tortillas with fresh toppings.

# What You Need:

→ For the Lamb

01 - 2.5 lbs boneless leg of lamb
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp coriander powder
05 - 2 tsp sea salt
06 - 1 tsp freshly ground black pepper
07 - 4 cloves garlic, minced
08 - 2 tbsp olive oil
09 - Zest of 1 lemon

→ For the Tacos

10 - 8 small corn or flour tortillas
11 - 1 cup red cabbage, finely shredded
12 - 1 ripe avocado, sliced
13 - 1/2 cup fresh cilantro, chopped
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup Greek yogurt or sour cream
16 - 1 lime, cut into wedges

# How-To Steps:

01 - Preheat the oven to 400°F.
02 - In a small bowl, mix cumin, paprika, coriander, salt, pepper, minced garlic, olive oil, and lemon zest to form a paste.
03 - Pat the lamb dry. Rub the spice paste all over the leg of lamb, ensuring even coverage.
04 - Place the lamb in a roasting pan and roast for 40 minutes. Reduce oven temperature to 320°F and continue roasting for 45–60 minutes, or until the internal temperature reaches 140°F for medium-rare.
05 - Remove the lamb from the oven, cover loosely with foil, and let rest for 15 minutes.
06 - Meanwhile, warm the tortillas in a dry skillet or wrap in foil and heat in the oven for 5 minutes.
07 - Thinly slice the rested lamb against the grain.
08 - To assemble each taco, layer with shredded cabbage, lamb slices, avocado, red onion, a dollop of yogurt or sour cream, and a sprinkle of cilantro. Serve with lime wedges.

# Expert Tips:

01 -
  • The spice crust creates this incredible crispy exterior while keeping the lamb impossibly tender inside
  • It transforms a fancy roast into something you can eat with your hands without losing any sophistication
  • The Mediterranean spices meet Mexican street food in the most unexpected but perfect way
02 -
  • Letting the meat rest is the difference between juicy and dry, even if you're hungry those 15 minutes matter
  • Slicing against the grain transforms tough fibers into buttery bites, look for the muscle lines first
  • The spice paste might seem thick but it needs to coat the entire surface evenly for maximum flavor
03 -
  • Invest in a good meat thermometer, guessing doneness on expensive lamb is not worth the risk
  • Use corn tortillas for authentic texture, but heat them properly or theyll crack and fall apart

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