Roast Lamb With Yogurt-Mint Glaze Recipe

For excellent results, marinate the lamb for eight hours in our spicy yogurt mixture.

Ingredients
1 (5-pound) boned leg of lamb
4 garlic cloves, sliced
2 cups plain low-fat yogurt
1/3 cup chopped fresh mint
1 teaspoon ground cumin
1/8 teaspoon pepper
Dash of ground red pepper
2 bay leaves
12 peeled red potatoes, quartered (about 3 1/2 pounds)
Olive oil-flavored cooking spray
3/4 teaspoon salt

Directions

Trim fat from lamb. Make several small slits in lamb; stuff with garlic slices. Combine yogurt and next 5 ingredients (yogurt through bay leaves) in a large zip-top bag; add lamb. Seal and marinate in refrigerator for at least 8 hours.

Preheat oven to 450:.

Remove lamb from bag, reserving marinade. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Pour marinade over lamb; arrange potatoes around lamb. Lightly coat potatoes with cooking spray, and sprinkle with salt. Bake at 450: for 15 minutes. Reduce oven temperature to 325: (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145: (medium-rare) to 160: (medium). Let stand 10 minutes.