John Myers
Leg of Lamb with Cumin Crust
The perfect leg of lamb with cumin crust recipe with a picture and simple step-by-step instructions.
- 2100 g Lamb shank
- 1 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 1 tbsp Coarse sea salt
- 3 tsp Sweet paprika
- 1 tsp Rose paprika powder
- 1 tsp Red chilli flakes
- 4 Pc. Clove of garlic large or
- -2 mehr wenn klein
- 3 tsp Freshly grated ginger
- 2 tsp Dried thyme
- 2 tsp Ground cinnamon
- 50 g Soft butter
Preparations:
- Parry a club, that is, remove some fat and remove the silver skin. Cut rhombuses on the outside. Do not remove bone. Lightly toast the coriander and cumin seeds until they start to smell. Grate finely in a mortar with sea salt.
- Put the mixture of salt and spices in a bowl. Grate the ginger. Press or finely chop the garlic, add the two peppers, chilli flakes, thyme and cinnamon, mix with butter to make a pomade. Rub a portion of pomade into the leg, also at the interfaces, and massage in. Cover and leave to rest at room temperature for 2-3 hours.
- Preheat the oven to 120 ° C. Strip off the pomade, fry the leg in a frying pan on high heat on all sides. Reapply the pomade, press it well into the incisions. Put the leg in a roasting pan and put in the oven. And there she stays for 5-6 hours. Drizzle with the escaping juice about every 30 minutes, so that it stays juicy.
- Take the finished leg of lamb out of the oven, cover with aluminum foil and let rest for 15 minutes. The first time I was allowed to eat the food with me, I had two forks like the other guests. Each one simply TORN off a piece of club with those two forks and placed it on his plate. We’re not Iranians, that’s why I cut the club into slices according to our custom. Well, one variant was as delicious as the other.
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