Lemon & Cumin Roasted Lamb
The centrepiece of the feast — butterflied lamb leg marinated in cumin, coriander, rosemary and lemon, seared for colour then roasted to a blushing pink medium-rare and rested before slicing.
Ingredients
Lamb
- 1½ kg boneless lamb leg or rump (butterflied)
Marinade
- 6 cloves garlic, crushed
- 30 g fresh rosemary, chopped
- 20 g fresh thyme leaves
- 10 g ground cumin
- 10 g ground coriander
- 8 g smoked paprika
- 2 lemons, zested
- 1 lemon, juiced
- 80 ml olive oil
- 15 g salt
- 5 g black pepper
To Finish
- fresh parsley and lemon wedges to finish
Instructions
- 1
Combine all marinade ingredients in a bowl. Rub into the lamb thoroughly, getting into all the folds.
- 2
Marinate 2–4 hours at room temperature, or overnight in the fridge. If cold, bring to room temperature 1 hour before cooking.
- 3
Sear hot over coals or in a heavy pan, 3 minutes per side, to get good colour and caramelisation.
- 4
Transfer to a 180°C oven for 25–30 minutes, until the internal temperature hits 55°C for medium-rare.
- 5
Rest for 15 minutes under foil. Slice against the grain into 1 cm slices, then halve across for manageable pieces.
- 6
Plate up with lemon wedges and plenty of fresh parsley. Drizzle the resting juices over the slices just before serving.
Notes & Tips
Why 55°C and not higher
Lamb continues to cook while resting, rising another 3–5°C. Pulling at 55°C gives you a beautifully pink, tender centre that settles to 58–60°C by slicing time. Any higher and you lose the blush. Use a probe thermometer — it is the single best R300 you will spend in a kitchen.