Mid-Roast Lamb with Spiced Middle Eastern Herb Rub

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A medium-rare roasted lamb leg infused with a fragrant blend of Middle Eastern spices and fresh herbs, delivering tender, juicy slices with a flavorful crust. This Middle Eastern recipe, ready in about 120 minutes, pairs bone-in leg of lamb, ground cumin, ground coriander for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 80 min Serves 6 Middle Eastern cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F. In a small bowl, combine 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground cinnamon, 1 teaspoon ground sumac, 2 tablespoons chopped fresh rosemary, 1 tablespoon fresh thyme leaves, 4 minced garlic cloves, 3 tablespoons olive oil, 1 tablespoon salt, and 1 teaspoon black pepper to make a paste.
  2. Step 2: Pat dry the 4-pound bone-in leg of lamb with paper towels. Rub the spice-herb paste all over the lamb, ensuring even coverage, and let it rest at room temperature for 30 minutes.
  3. Step 3: Place the lamb on a rack in a roasting pan and roast in the preheated 375°F oven for about 1 hour and 20 minutes for medium-rare (internal temp 135°F). Baste the lamb every 20 minutes with pan juices to keep it moist.
  4. Step 4: Remove the lamb from the oven and tent with foil. Let it rest for 15 minutes before carving thin slices to serve juicy and tender.

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