Cumin Crusted Leg of Lamb with Tacos (Printable)

Spice-crusted lamb slow-roasted then served in fresh corn tortillas with tangy yogurt sauce and crisp toppings.

# What You’ll Need:

→ For the Lamb

01 - 1 boneless leg of lamb (3-4 lbs)
02 - 2 tbsp ground cumin
03 - 1 tbsp smoked paprika
04 - 1 tbsp ground coriander
05 - 1 tbsp dried oregano
06 - 1½ tsp kosher salt
07 - 1 tsp freshly ground black pepper
08 - 4 garlic cloves, minced
09 - 2 tbsp olive oil
10 - Zest and juice of 1 lemon

→ For the Tacos

11 - 12 small corn tortillas
12 - 1 small red onion, thinly sliced
13 - 1 cup fresh cilantro leaves
14 - 1 cup crumbled feta or queso fresco
15 - 2 limes, cut into wedges
16 - 1 cup shredded lettuce or cabbage
17 - 1 jalapeño, sliced

→ For the Yogurt-Lime Sauce

18 - 1 cup Greek yogurt
19 - Juice of 1 lime
20 - 1 tbsp finely chopped mint
21 - 1 small garlic clove, minced
22 - Salt and pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Line a roasting pan with foil.
02 - Pat lamb dry with paper towels. Mix cumin, paprika, coriander, oregano, salt, pepper, minced garlic, lemon zest, lemon juice, and olive oil in a small bowl to create a thick paste.
03 - Rub spice paste evenly over entire surface of lamb. Place seasoned lamb on rack in prepared roasting pan.
04 - Roast at 400°F for 15 minutes to develop crust.
05 - Reduce oven temperature to 325°F. Continue roasting for 1 hour 45 minutes, until internal temperature reaches 135°F for medium-rare.
06 - Remove lamb from oven and tent loosely with foil. Let rest for 20 minutes before slicing thinly against the grain.
07 - Combine Greek yogurt, lime juice, chopped mint, minced garlic, salt, and pepper in a bowl. Mix thoroughly until smooth and set aside.
08 - Heat corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in oven for 5 minutes.
09 - Fill each warm tortilla with sliced cumin-crusted lamb. Top with red onion, cilantro, feta or queso fresco, lettuce or cabbage, and jalapeño if desired. Drizzle with yogurt-lime sauce and serve with lime wedges.

# Expert Advice:

01 -
  • The spice crust creates this incredible crusty exterior while keeping the lamb impossibly tender inside
  • Everything can be prepped ahead so youre just warming tortillas when guests arrive
  • The yogurt sauce cuts through the rich lamb like a bright, tangy counterpoint
02 -
  • Resting the meat is non-negotiable, even if it means eating 20 minutes later than planned
  • A thermometer takes the guesswork out and prevents overcooked, tough lamb
  • The sauce needs to sit for at least 15 minutes for the raw garlic flavor to mellow
03 -
  • If the spice paste seems too thick, add another teaspoon of olive oil to help it spread evenly
  • Lamb shoulder works beautifully too and costs less than the leg
  • Leftover lamb makes incredible breakfast tacos with fried eggs the next morning

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