Cumin Crusted Leg of Lamb with Tacos
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120min
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Serves 6
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MED
Step 1
Remove the lamb from the fridge at least 1 hour before cooking.
Step 2
Pre heat the oven 200C.
Step 3
In a blender add the garlic, chipotle and sauce, dates, orange juice and salt and pepper and puree to form a thick paste.
Step 4
Combine the crust ingredients.
Step 5
Arrange onion, tomato, thyme and chopped orange in the base of a roasting pan. Drizzle with a little olive oil. Spread the paste over the lamb so it’s completely coated. Pat the crumb into the lamb and then rest on top of the vegetables. Drizzle with a little more oil and add a splash of water to the roasting pan.
Step 6
Roast for 25 minutes before turning oven temperature down to 170°C. Roast for a further 1 hour -1 1/2 hours. If you have a meat thermometer, the internal temperature should be 60°C for medium. Remove the meat and rest for 35-40 minutes, covered loosely with foil.
Step 7
Warm the tortillas in a dry pan over a medium heat for 1 minute on each side. Keep warm in a clean tea towel.
Step 8
Discard of the thyme sprigs from the roasting tin and roughly chop the tomatoes and onions and mix through the juices.
Step 9
Thinly slice the lamb and add to the tortillas. Top with pan juices, onions and tomatoes, parsley and fetta.