How to make it

  • Combine all ingredients other than lamb in a medium glass bowl and whisk well.
  • Place lamb in x-large zipper bag and pour marinade over roasts.
  • Zip and toss to coat well.
  • Refrigerate at least 4 hours, up to over night, turning bag a few times, if possible.
  • Remove lamb from fridge 30 minutes prior to roasting.
  • Remove lamb roasts from bag and place in roasting pan or on cooling rack over large metal pan. See Photo
  • Roast in 350 oven for about 2 hours, or until internal temperature in the thickest part of the leg, reads at least 145. Cook to about 150-155 for medium rare.
  • Let rest about 5-10 minutes before carving.

People Who Like This Dish 4
Reviews & Comments 3

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  • otterpond 7 years ago
    I love lamb. Never would have dreamed up this flavor combo but I can sure understand how it would work well now that you have pointed it out. Great post thanks.
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  • christinem 7 years ago
    Sounds great! I was thinking of using cumin with my leg of lamb, but ended up going more Mediterranean...I might need to pick up another one to try this. Sounds awesome!
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  • pkusmc 7 years ago
    Man, this looks so good. I'm drooling, and its early am here.
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