Cumin Roast Lamb
The cumin is definitely the magic ingredient in this roast which is paired nicely with the two types of potatoes.
INGREDIENTS:
6 lb leg of lamb, fat trimmed off
5 tbs olive oil
4 tbs ground cumin
1 tbs garlic salt
3 large potatoes, peeled and cut in quarters
2 large sweet potatoes, peeled and cut in halves
2 tsp cornstarch
2 tbs cold water
DIRECTLY:
1. Thoroughly rinse the leg of lamb under the cold tap and dry it with paper towels. Lay the lamb in a roasting pan. Make 3 to 4 deep cuts in each side of the lamb.
2. In a small bowl add olive oil, ground cumin and garlic salt, mixing well. Insert into the cuts and spoon the rest all over the leg of lamb. Cover with aluminum foil and stand for at least 2 hours. The longer the meat stands, the stronger the flavor will be.
3. Preheat oven to 425. Bake for 30 minutes, then lower heat temperature to 350, add the potatoes, and cook for another hour or until the meat is tender and cooked.
4. Make a gravy with the juices left on the roasting pan by adding the mixture of cornstarch and cold water plus some boiling water until a thick consistency is reached.
Prep: 135 minutes
Cook: 90 minutes
Serves: 6