Feast From The East | Spiced, Slow Roast Leg of Lamb

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while water + bouillon is a cost-effective substitute.

Take the leg of lamb out to room temperature for about 30-40 minutes.

Do not trim the fat on the leg of lamb.

Preheat the oven to 180°C (356°F).

Mix together the marinade ingredients: garlic, cumin, coriander, lemon zest, lemon juice, and olive oil in a bowl.

Taste the marinade; if it’s spicy, adjust the amount of spices based on preference.

Score the fat on the leg of lamb to allow the marinade to penetrate.

Apply the marinade into the scored cuts and all over the leg of lamb.

Wrap the leg of lamb tightly in aluminum foil.

Place the wrapped leg of lamb in the oven for about 1 hour at 180°C, then reduce the temperature to 140-150°C (284-302°F) for 3-4 hours until it is tender and can be shredded.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens