A delightful twist on the classic slow-roasted lamb, featuring a flavorful herb crust for an enhanced taste.
Preheat your oven to 140°C (285°F).
Preheating ensures the oven is at the right temperature when you start roasting.
In a mixing bowl, combine the cumin, coriander, salt, black pepper, parsley, and mint.
Mixing the herbs and spices thoroughly ensures an even flavor distribution.
Rub the herb mixture all over the leg of lamb, ensuring it is evenly coated.
Coating the lamb evenly helps the flavors penetrate during cooking.
Place the lamb in a roasting pan and drizzle with olive oil.
Drizzling with olive oil helps the crust adhere and adds moisture.
Pour the water into the roasting pan around the lamb.
Adding water prevents the lamb from drying out during the long roasting process.
Roast the lamb in the oven for approximately 4 hours, or until the internal temperature reaches 65°C (150°F) for medium doneness.
Using a meat thermometer ensures the lamb is cooked to your preferred doneness.
Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
Resting allows the juices to redistribute, making the lamb more tender.
Serve the lamb slices with your favorite sides and enjoy!
Pair with roasted vegetables or a fresh salad for a complete meal.
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