Cumin lamb

cumin lamb

Pan, god of the mountains

Pan, god of the mountains, protector of hunters and fishermen, son of Hermes and the nymph Dryopi had α goat’s horn on his head as well as goat’s hoofs instead of feet.  When he was born, his mother horrified from the look of the hairy child smiling at her, deserted him.  His father, Hermes wrapped him in a hare’s skin and took him to mount Olympus.  All gods were enchanted by his charm and playful demeanor, so Dionysus named him Pan (“All” in Greek) since all gods adored him.  Pan was cheerful, amorous, always in love with a nymph and played his flute in such a melodic way that sounded like the song of a nightingale.   His favorite place was the caves of Arcadia where he lived dancing and scaring away the goat herds, with his shrieks.  The word “panic” is derived from Pan and the sudden flight from the dreadful situations he brought about.

Cumin lamb


Prep Time: 5 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 15 minutes

4-5 servings


  • 1 1,5kgr(3 pounds) leg of lamb, bone in
  • 2 tablespoons ground cumin
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper


  1. We preheat the oven to 250*C (482*F) for 30 minutes.
  2. In a small bowl we mix cumin, salt and pepper. We rub our leg of lamb with this mixture on both sides.
  3. We place the lamb on a baking sheet and we cook it in the 250*C (482*F) oven for 10 minutes. We lower the heat to 200*C (375*F) and we continue cooking for 1 hour. We turn the lamb once during cooking.
  4. We let it rest for 10 to 15 minutes and we serve warm with a nice mustard or Greek yogurt.

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