Cumin-Spiced Lamb with Roasted Potatoes

Name: Cumin-Spiced Lamb with Roasted Potatoes
Total time: 1 h 5 min
Ingredients: 500g, cut into 1.5cm cubes Lamb shoulder or leg; 3 medium, cut into 1.5cm cubes Potatoes; 1 large, cut into thick wedges Onion; 1, sliced into rings Green bell pepper; 1, sliced into rings Red bell pepper; 2 tablespoons Dark soy sauce; 2 tablespoons Chinese cooking wine; 3 tablespoons Beer; 1 inch, finely grated Fresh ginger; 1 teaspoon Five-spice powder; to taste Salt; 1.5 tablespoons Cumin powder; 1 teaspoon Black pepper; 2 tablespoons Olive oil

Tender marinated lamb pieces roasted alongside crispy potatoes, sweet onions, and colorful peppers finished with aromatic cumin and black pepper. A hearty one-pan roast perfect for casual dinners.

1h 5m

Medium

0 favorites

Story

This dish brings together bold marinaded lamb with comforting roasted vegetables. The key is the long marinating time—overnight is ideal but even a couple hours helps the flavors penetrate the meat. The honey-colored potatoes become golden and slightly crispy at the edges while the lamb develops a beautiful caramelized exterior.

Ingredients

Lamb shoulder or leg 500g, cut into 1.5cm cubes

Potatoes 3 medium, cut into 1.5cm cubes

Onion 1 large, cut into thick wedges

Green bell pepper 1, sliced into rings

Red bell pepper 1, sliced into rings

Dark soy sauce 2 tablespoons

Chinese cooking wine 2 tablespoons

Beer 3 tablespoons

Fresh ginger 1 inch, finely grated

Five-spice powder 1 teaspoon

Salt to taste

Cumin powder 1.5 tablespoons

Black pepper 1 teaspoon

Olive oil 2 tablespoons

Instructions

Marinate the lamb

Combine cubed lamb with dark soy sauce, cooking wine, beer, grated ginger, five-spice powder, and a pinch of salt. Mix well to coat every piece. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.

Prepare the vegetables

While the lamb marinates, cut potatoes into similar-sized cubes as the meat. Cut onion into large wedges. Slice both bell peppers into rings. Having uniform sizes ensures even cooking.

Start roasting

Preheat your oven to 200°C (400°F). Line a large baking sheet with foil. Spread the marinated lamb pieces in a single layer. Roast for 5 minutes to begin caramelizing the exterior.

Add the potatoes

Remove the pan from the oven and add the potato cubes in a single layer around the lamb. Drizzle with olive oil and give everything a gentle toss. Return to the oven and roast for 20-25 minutes until potatoes are nearly tender.

Finish with vegetables and seasonings

Add the onion wedges to the pan and roast for another 5 minutes. Scatter the bell pepper rings on top and cook for final 3 minutes. The vegetables should retain some bite.

Final seasoning and serve

Remove from oven and immediately sprinkle generously with cumin powder and black pepper. Toss gently to distribute the aromatic spices. Serve hot directly from the pan.