In a bowl, add the sugar, thyme, chili powder, cumin, paprika, onion powder, garlic powder, coriander and olive oil. Season with salt and pepper and mix thoroughly.
Spread the spice-rub over the leg of lamb, making sure to coat it as evenly as possible. Wrap in parchment paper and aluminum foil. Transfer to the oven and roast for 3 hours. Add the potatoes during the final hour of cooking so they are ready at the same time.
For the potatoes:
In a baking pan, add the potatoes, paprika, garlic, thyme, and vegetable broth. Drizzle with some olive oil and season with salt and pepper.
Cover the baking pan with parchment paper and aluminum foil. Transfer to the oven and roast for 1 hour. When ready, remove from the oven, remove the coverings and press down on the potatoes a little, to break them open. Do this once they have cooled a little so they can be handled.
Serve your crispy-skinned, spice-rubbed leg of lamb with potatoes.
Notes
Chef’s tip: You can add any herbs and aromatics you like, even nuts in order to create a crispy exterior.
Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.
He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.
As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.
