Lamb with Cumin and Mint
Main Dishes • French
Description
A good rule of thumb for roasting is: for every 450 g — 15 minutes plus an additional 30 minutes. In any case, when pierced, clear juices should run out.
Ingredients
- Lamb Neck Fillet 5 lbs
- Flaky sea salt 1 teaspoon
- Lemon 2 pieces
- Mild Chili Spice 2 pieces
- Garlic 10 cloves
- Fresh Mint 1 bunch
- Olive Oil 5 tablespoons
- Black Cumin (Cumin) 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 200°C.
Step 2
Peel the garlic cloves and crush them with the flat side of a knife.
Step 3
Chop the chili peppers into small pieces, removing the seeds from one pod (if you're worried about the heat, remove them from both).
Step 4
Finely chop the mint leaves.
Step 5
Squeeze the juice from the lemons.
Step 6
Prepare the marinade by combining olive oil, lemon juice, mint, chili pepper, garlic, and cumin.
Step 7
Make deep cuts along the bone in the lamb and small cuts on the meat.
Step 8
Rub the lamb with the marinade, trying to fill all the cuts in the meat, and let it marinate for an hour.
Step 9
Roast for about one and a half to two hours in the preheated oven.
Step 10
Serve sprinkled with coarse sea salt.
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