Ingredients
- 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
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.
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Submitted 6/13/05.
Source: Cooking Light magazine.
Submitted By: Meryl
merstarunicorn11@hotmail.com
Roast Lamb With Yogurt-Mint Glaze