This dish features a succulent leg of lamb flavored with aromatic cumin, perfect for a hearty meal. The lamb is seasoned to perfection, offering a delightful fusion of spices that enhance its natural flavors.
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Preheat the oven to 200°C (392°F).
Soak the ají panca (ground chili pepper) in water until softened.
Once hydrated, blend into a smooth paste.
In a bowl, mix the ají panca paste, minced garlic, vinegar, oregano, mint, salt, pepper, and cumin.
Rub this marinade thoroughly over the leg of lamb.
Place the lamb in a large bowl, cover, and marinate in the refrigerator for about 8 hours.
Preheat the oven to 200°C (392°F).
Transfer the marinated leg of lamb to a roasting pan.
Season again with salt and pepper, sprinkle with a tablespoon of water, and place the sliced onions on top.
Drizzle with oil and sprinkle with extra cumin.
Roast at 200°C for 30 minutes, then reduce the oven temperature to around 160°C (320°F) and continue roasting until the lamb is fully cooked, tender, and golden brown.
Serve the cumin-spiced leg of lamb hot, paired with your choice of side dish such as roasted vegetables, mashed potatoes, or rice.
Let the meat rest for 10–15 minutes after roasting to retain its juices before carving.
Slicing against the grain will ensure tender pieces.
Baste occasionally during roasting to keep the meat moist and flavorful.
Can I use a different cut of lamb?
Yes. While leg of lamb is traditional, shoulder or lamb shank can also be used, but cooking times may vary.
Can I marinate the lamb overnight?
Yes, marinating overnight will enhance the flavor.
What should the internal temperature be for medium-rare lamb?
The internal temperature should reach 145°F for medium-rare.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
What wine pairs well with this dish?
A full-bodied red wine like Cabernet Sauvignon or Syrah pairs well with this dish.
