What is a good way to cook lamb with cumin?

Answer 1

Cumin and Coriander Crusted Leg of Lamb with Pine Nut and Parley Salad

Serves 6-8

1 Tbsp. coarsely crushed coriander seed

1 Tbsp. coarsely ground black pepper

1 Tbsp. coarsely crushed cumin seed

1/2 tsp. ground cinnamon

1/2 tsp. turmeric

1 tsp. salt

6 cloves garlic, minced

2 Tbsp. extra-virgin olive oil

4 Tbsp. yogurt

1 4 lb. butterflied leg of lamb, trimmed

Mix the coriander, pepper, cumin, cinnamon, turmeric, salt, garlic, oil and yogurt together. Coat the lamb with the mixture and let sit for 1 hour or up to 24, covered and refrigerated.

Preheat the oven to 350ºF Place the lamb in a roasting pan and roast 45 minutes to 1 hour, basting every 15 minutes until the internal temperature reads 120ºF for medium rare on an instant read thermometer. Remove the lamb from the roasting pan and let it rest for 10-15 minutes before slicing. Transfer the pan juice to a cup and skim the fat. Slice the lamb and drizzle with the pan juice.

Answer 2

Aromatic cumin stands out in this dish. Serve with steamed spinach, corn or just a nice green salad.

1 (4 to 6 pound) leg of lamb, fat trimmed off
5 tablespoons olive oil
4 tablespoons ground cumin
1 tablespoon garlic salt
3 potatoes, peeled and cut in quarters
2 sweet potatoes, peeled and cut in halves
2 teaspoons cornstarch
2 tablespoons cold water
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.
In a small bowl add olive oil, ground cumin and garlic salt; mix 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.
Preheat oven to 425°F (220°C).
Bake for 30 minutes, then lower heat temperature to 350°F (175°C) for another hour (add potatoes at this point) or until the meat is tender and cooked.
Sprinkle potatoes and sweet potatoes with salt to brown easier. Arrange all potatoes beside the meat in the last hour of cooking. When the meat is cooked, slice meat and serve with potatoes.
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.
Makes 6 servings.

Answer 3

How about you forget the lamb and have a nice soy something! Have you ever thought of the suffering that little animal went through for you to eat?

Answer 4

Chili!