Lamb Slow-Roast with Cumin & Coriander Spice Rub

Leg of Lamb (Shank) and Lamb Rack

Leg of Lamb (Shank) and Lamb Rack

By Cat, June 2010 (Photo, right, from Wikimedia Commons)

This is a very simple and delicious recipe. It takes about 4 hours to cook, so be sure to start it well ahead of dinnertime.

Generally I prefer to use a rolled & tied boneless leg of lamb, as it is difficult to cut around the bones; I include the bones (if available) in the roasting pan to get the benefit of the wonderful nutrients in bone marrow.

However, for this slow-roast recipe, the lamb is so tender it literally falls off the bones – similar to a pot roast – so carving is not so much an issue.

Lamb Slow-Roast with Cumin & Coriander Spice Rub

Revel spice grinder

Revel spice grinder

This recipe is adapted from (formerly Recipe Zaar) (1). The original recipe is for a bone-in, but you can use a rolled & tied boneless leg. If the roast is fatty, you won’t need the olive oil.

If possible, use freshly ground spices to maximize flavor. I use my Revel-brand electric grinder (from India, where they always grind fresh).

Ingredients & Equipment:

  • 5 – 6 lb bone-in leg of lamb, or 3 – 4 lb boneless (rolled & tied)
  • 1 Tbsp freshly ground cumin
  • 1 Tbsp freshly ground coriander
  • 1 tsp unrefined sea salt
  • 1 Tbsp olive oil (optional)
  • 2 cups water or veggie broth (optional)
  • Roasting pan


  1. Prep: Grind spices; mix together with salt, and rub all over the lamb.  Let rest while you preheat oven.
  2. Slow Roast: Preheat oven to 275°F. Place spice-rubbed roast in roasting pan, fatty-side up; drizzle with olive oil (optional). Add water/broth into pan and slow-roast about 4 hours, until fork-tender and falls off the bone. Remove roast and serve.

Assembly or Serving ideas

Spicy Yogurt-Mint Sauce

This is adapted from Yoghurt and Mint Chutney (2), the recommended accompaniment for the lamb roast by its original author. I don’t consider this to be a true chutney, but rather a sauce; hence the name change.

  • 6 Tbsp plain, unsweetened yogurt (or plain unsweetened Greek yogurt)
  • ½ tsp unrefined sea salt
  • ½ tsp chili powder
  • 2 tsp dried mint.
  • Method
  • In a small bowl, mix all ingredients. Chill for 15 minutes and serve.


  1. Lamb recipe (
  2. Yogurt Chutney recipe (

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