Lamb with cumin and mint
6 servings
200 minutes
Lamb with cumin and mint is an elegant dish of French cuisine that embodies the harmony of spices and freshness. The combination of aromatic cumin, refreshing mint, and spicy chili pepper creates a rich, balanced flavor. Lemon juice adds a gentle acidity that reveals the depth of the meat's aroma. This recipe has roots in Mediterranean traditions where lamb is valued for its rich taste and juiciness. The marinade penetrates the meat, softening it and filling it with exquisite aroma, while roasting gives it an appetizing crust. The dish is perfect for a festive dinner accompanied by a glass of red wine and fresh baguette. It is best served with sea salt to highlight the natural tenderness of the lamb. Each bite is a gastronomic delight that conveys the atmosphere of Provençal cuisine.
1
Preheat the oven to 200°C.
2
Peel the garlic cloves and crush them with the flat side of a knife.
- Garlic: 10 cloves
3
Chop the chili pepper into small pieces, removing the seeds from one pod (if you're afraid of spiciness, remove them from both).
- Red chili pepper: 2 pieces
4
Chop the mint leaves finely.
- Fresh mint: 1 bunch
5
Squeeze juice from lemons.
- Lemon: 2 pieces
6
Prepare the marinade by combining olive oil, lemon juice, mint, chili pepper, garlic, and cumin.
- Olive oil: 5 tablespoon
- Lemon: 2 pieces
- Fresh mint: 1 bunch
- Red chili pepper: 2 pieces
- Garlic: 10 cloves
- Caraway: 1 tablespoon
7
Make deep cuts along the bone in the lamb and small cuts on the meat.
- Leg of lamb: 2.5 kg
8
Coat the lamb with marinade, trying to fill all the cuts in the meat, and let it marinate for an hour.
- Leg of lamb: 2.5 kg
9
Bake for about one and a half to two hours in a preheated oven.
10
Serve sprinkled with coarse sea salt.
- Coarse sea salt: 1 teaspoon