Whole30 Cumin Lamb
Elevate your dinner table with this flavorful Whole30 Cumin Lamb recipe, a perfect harmony of tender roasted lamb shoulder and vibrant, herbaceous sauce. Marinated in a blend of bold spices like cumin, coriander, and red pepper flakes, this dish delivers a mouthwatering aroma and a satisfying kick. The lamb is seared to perfection for a golden crust before slow-roasting to fork-tender excellence. Complemented by a refreshing homemade sauce of cilantro, lime, and mint, each bite offers a balanced contrast of rich and zesty flavors. With minimal prep time and a hearty, protein-packed profile, this dish is ideal for a Whole30 meal plan or any occasion that calls for wholesome, crowd-pleasing comfort food. Perfectly portioned for four servings, it’s a surefire way to impress both family and guests alike!
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Recipe Information
Ingredients
- 2 pounds lamb shoulder
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon red pepper flakes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro
- 2 tablespoons fresh lime juice
- 0.25 cup fresh mint leaves
- 0.25 cup water
Instructions
Start by preheating your oven to 325°F (163°C).
In a small bowl, mix the ground cumin, ground coriander, garlic powder, onion powder, red pepper flakes, salt, and black pepper until well combined.
Rub the lamb shoulder generously with the spice mixture, ensuring it is evenly coated on all sides.
Heat the olive oil in a large ovenproof pan over medium-high heat.
Once the oil is hot, add the lamb shoulder to the pan and sear each side until brown and crusty, about 3-4 minutes per side.
Once seared, cover the pan with a lid or aluminum foil. Transfer the pan to the preheated oven.
Roast in the oven for about 2 hours or until the lamb is tender and pulls apart easily with a fork.
While the lamb is roasting, prepare the herb sauce. In a blender or food processor, combine the fresh cilantro, fresh lime juice, fresh mint leaves, and water. Blend until smooth.
Once the lamb is finished roasting, remove from the oven and let it rest for 10 minutes before slicing or shredding.
Serve the cumin lamb with the fresh herb sauce drizzled over the top.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
