Roast Lamb With Yogurt-Mint Glaze |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
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:
1. 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.
2. Preheat oven to 450°.
3. 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.
|
|