Cumin and Lemon Leg of Lamb



  • 1 boneless leg of lamb, 6-7 pounds, butter filleted with fat and sinew trimmed
  • 1/2 spanish onion
  • 8 cloves of garlic
  • 2 tablespoons cumin
  • 2 tablespoons paprika
  • 1 tablespoon black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon fennel seed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1 tablespoon kosher salt
  • 2 tablespoons brown sugar or honey
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup red wine
  • 2 pounds baby red potatoes, washed and quartered
  • Garlic cloves from 1 head of garlic


  1. Preheat oven to 375º F.
  2. Toast all your spices in a dry sauté pan over medium heat. When toasted, place in spice grinder and grind.
  3. Place spices and all other marinade ingredients in a food processor and pulse until well blended.
  4. Place lamb and marinade in a baking pan and rub marinade all over lamb. Cover with plastic wrap or place lamb and marinade in a ziploc plastic bag and refrigerate 8-24 hours.
  5. Heat grill or prepare barbeque with coals. When medium hot, shake off marinade place on grill for 10 minutes on each side. Place lamb in roasting pan
  6. Toss potatoes and garlic in marinade and then place potatoes and garlic along each side of the lamb in the roasting pan
  7. Roast preheated oven for 30-45 minutes. Or until meat thermometer reads 135 degrees. Remove from oven and let lamb rest 5-10 minutes before serving.