Cumin-Spiced Lamb Tacos

Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes. Instead of the traditional pita, try it in warm tortillas with avocado, cilantro and lime wedges.

Slideshow: Taco Recipes
  • Active:
  • Total Time:
  • Servings: 8 to 10
  • Time(Other): Plus overnight marinating

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  • One 4 1/2- to 5-pound butterflied boneless leg of lamb
  • 1 cup plain Greek yogurt
  • 1/4 cup extra-virgin olive oil
  • 9 garlic cloves, minced
  • 3 tablespoons ground cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon black pepper
  • 1/2 teaspoon kosher salt
  • 1/2 cup fresh orange juice
  • Corn tortillas, avocado, cilantro sprigs and lime wedges, for serving

How to make this recipe

  1. On a baking sheet, lay out the lamb. In a small bowl, whisk the yogurt with the oil, garlic, cumin, crushed red pepper, black pepper, salt and 1/4 cup of the orange juice and rub all over the lamb. Wrap in plastic and refrigerate overnight.

  2. Preheat the oven to 450°. Lay the lamb on a rack set over a baking sheet and let stand for 30 minutes. Roast for 30 to 35 minutes, basting occasionally with the remaining 1/4 cup of orange juice, until an instant-read thermometer inserted in the meat registers 130° for medium-rare. Let rest for 15 minutes.

  3. Thinly slice the lamb and serve with corn tortillas, avocado, cilantro and lime.

Suggested Pairing

Spicy Australian red.

Contributed By Photo © Con Poulos Published October 2014

464980 recipes/cumin-spiced-lamb-tacos 2014-09-12T19:09:57+00:00 Kay Chun roasting|game-day|mexican|10|8|gluten-free|weeknight-dinner october-2014 recipes,cumin-spiced-lamb-tacos 464980

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