In the mood for lamb
Nobody does lamb quite like Lola, but with a little help, you will probably do a pretty darn good job…
Lola’s Cumin Scented Lamb; Makes 8 to 10 Servings
One 6 to 8 pound bone-in leg of lamb
6 tablespoons cumin seed, toasted and ground in a spice grinder or electric coffee bean grinder
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
¼ bunch rosemary, chopped
10 whole garlic cloves
Kosher salt or fleur de sel
Tzadziki (see recipe)
Trim and bone the lamb, removing the hip bones and leaving the shank bone in place. After the hip bone is removed, you can open up the lamb. In a small bowl, combine 3 tablespoons of the cumin, 1 tablespoon salt, 1 teaspoon black pepper, the rosemary and garlic cloves. Sprinkle this mixture evenly all over the inside of the lamb. Roll up the flaps of lamb and tie with butcher string. In a small bowl, combine the remaining cumin, salt, and pepper. Rub this mixture evenly over the outside of the lamb. If time permits, season the lamb a day ahead and refrigerate.
Roast the lamb slowly on a charcoal grill over indirect heat for about 2½ hours, to an internal temperature of about 125°for medium rare. Or you can place the lamb over a rack in a roasting pan and roast in a preheated 325° F oven for about 2 to 2½ hours. Remove the lamb and allow to rest in a warm place for 10 to 15 minutes, then carve. Serve the sliced lamb with a sprinkle of salt and tzadziki.