Roasted Leg of Lamb

by Cindy Yanasha Angulo in ,

Easter dinner is ready!  I used a few of my fave spices for lamb & had a simple salad on the side. The best part about this dish is that it's bursting with flavor & it was sooo easy to make.  Pair this with a nice full-bodied velvety red wine, it's heaven! Recipe below! 


Time: 2.5hrs 


  • 2.5lb boneless leg of lamb  
  • 1.5 tablespoons olive oil  
  • 4 cloves garlic
  • 2 sprigs fresh rosemary  
  • 1 tablespoon ground cumin, chili powder & black pepper  
  • 1/2 tablespoon ground cinnamon 
  • Juice of 1/2 a lemon  
  • Salt to taste


  1. Squeeze the lemon juice over the lamb coating both sides. Set aside.
  2. Chop the fresh rosemary & garlic cloves on a cutting board, then add the remaining spices.  Mix to combine. 
  3. Add olive oil to the mixture & combine so it turns into a paste.  
  4. Take the lamb & rub the spice mixture all over it, try to push some inside if you can without bursting the string holding it together. 
  5. Place the lamb in a large skillet on medium heat, fat side facing down. 
  6. Let the lamb sear for about 30 seconds on all sides (use tongs to turn it) or until the lamb is browned/slightly charred. 
  7. Put a wire rack inside a 13x9 inch Pyrex, spray cooking spray over it. 
  8. Place the lamb leg on top of the wire rack, loosely cover it with foil, & roast in a 325 degree oven for 1.5 - 2 hours depending on your preferred rareness. 
  9. Serve hot, slice against the grain.