Cumin Crusted Leg of Lamb with Tacos

1.8-2 kg easy carve leg of lamb, excess fat trimmed

1 onion, sliced

1 bunch of thyme

2 large ripe tomatoes, halved

1 orange, juice of 1/2 and remainder chopped

3 cloves garlic

2 chipotles in adobe sauce (along with 1 tablespoon of its sauce)

3 pitted dates

Salt and pepper

La Banderita flour tortillas

50g feta, crumbled

4 sprigs of parsley, leaved picked

Crust

1 1/2 tbs. cumin seeds

1 handful of fresh breadcrumbs

20g pistachios, finely chopped

2 tbs. olive oil

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

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.