Meshwi (Roasted Lamb)

🛒 Ingredients

• Lamb leg, bone-in 2000 g · 5500 kcal
• Olive oil 50 g · 450 kcal
• Ground cumin 15 g · 55 kcal
• Ground paprika 10 g · 28 kcal
• Garlic cloves, minced 30 g · 45 kcal
• Black pepper, ground 5 g · 13 kcal
• Fresh rosemary sprigs 10 g · 4 kcal

👨‍🍳 Instructions

1. Pat the lamb leg dry with paper towels. Using a sharp knife, make several deep incisions all over the surface of the lamb.
2. In a small bowl, combine olive oil, minced garlic, ground cumin, paprika, black pepper, and salt (not an ingredient, but for this step). Rub this mixture generously all over the lamb, ensuring it gets into the incisions.
3. Place fresh rosemary sprigs into some of the incisions. Cover the lamb and refrigerate for at least 4 hours, or preferably overnight, to marinate.
4. Preheat your oven to 160°C (325°F). Place the marinated lamb leg on a roasting rack in a large roasting pan.
5. Roast for 3.5 to 4 hours, or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare, or higher for desired doneness. For the last 30 minutes, you can increase the heat to 200°C (400°F) for a crispier skin.
6. Once cooked, remove the lamb from the oven, tent it loosely with foil, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a tender and flavorful result.