La Banderita Cumin Crusted Leg of Lamb with Tacos | Justine Schofield Recipe
Cumin Crusted Leg of Lamb with Tacos Ingredients - 1.8-2 kg easy carve leg of lamb, excess fat trimmed - 1 onion, sliced - 1 bunch of thyme - 2 large ripe
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Ingredients
- 1.8-2 kg easy carve leg of lamb, excess fat trimmed
- 1 onion, sliced
- 1 bunch of thyme
- 2 large ripe tomatoes, halved
- 1 orange, juice of 1/2 and remainder chopped
- 3 cloves garlic
- 2 chipotles in adobe sauce (along with 1 tablespoon of its sauce)
- 3 pitted dates
- Salt
- pepper
- La Banderita flour tortillas
- 50g feta, crumbled
- 4 sprigs of parsley, leaved picked
- 1 1/2 tbs. cumin seeds
- 1 handful of fresh breadcrumbs
- 20g pistachios, finely chopped
- 2 tbs. olive oil
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