Roasted Lamb

I usually serve roasted leg of lamb with rice similar to Mejadra that is garnished with cashews and raisins. I also add potatoes to the baking pan.  

5 lbs leg of lamb

dry or fresh Rosemary

dry or fresh dill

a bulb of garlic

1 tbsp coriander seeds ground or coriander powder

1 tbsp cumin seeds ground

3 to 4 green chillie

1 tsp pepper ground

1 1/2 tsp salt to taste

1/4 cup olive oil

1 tbsp of lemon juice

Wash the leg of lamb and make deep slits all around it. Grind the coriander seeds, cumin seeds, green chillie, garlic cloves, pepper, and salt together. Mix this with the dry or fresh herbs, oil, and lemon juice.  Rub this mixture all over the meat. Cover the baking dish with aluminium foil or cling film and leave it in the fridge to marinate for a few hours or overnight. It can be marinated about 3 days before baking. 

Sear the marinated leg of lamb at 400F for about 15 minutes each side. Lower the oven temperature to 350F, cover the lamb with aluminum foil and bake for about 1 1/2 hours to 2 hours depending on how well you want it to done. The lamb needs to be rotated and flipped during the 2 hours it is baking every half hour to make sure it cooks well. Remove the juices if you want for gravy. Once the lamb is cooked uncover the lamb and bake a little longer if you want. 

For every pound of lamb it takes about 25 minutes and this leg of lamb was 5 lbs. Once it is done, keep it wrapped in foil for ten minutes before carving. I add potatoes on the side when there is about an hour left during the baking time to the same pan and bake the potatoes to serve with the lamb and rice. 

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