Roast Cumin Lamb

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

The combination of garlic, cumin and lamb is delicious, reminiscent of desert flavours. You almost feel you should be eating it in a tent, sitting sprawled on brightly coloured cushions. Serve with a raisin-and-almond-studded rice pilaf, a plate of cucumbers and fresh mint, and a bowl of cooling yogurt, as well as a hot salsa of choice.


  • 1 leg of lamb (about 2.3 kg/5 lb)
  • 15 cloves


  1. With a thin, sharp knife make deep incisions all over the leg of lamb.
  2. Cut about 10 of the garlic cloves into halves and insert one into each incision.
  3. Crush the remaining garlic cloves and mix with the olive oil, cumin, salt and red pepper flakes.
  4. Roast in the oven at