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Main-Lamb: Roast Lamb with Yogurt-Mint Glaze

Source of Recipe

Cooking Light, Jan/Feb 1998


List of Ingredients

1 boned leg of lamb, 5 lb
4 garlic cloves -- sliced
2 cups plain low-fat yogurt
1/3 cup chopped fresh mint
1 teaspoon ground cumin
1/8 teaspoon pepper
1 dash ground red pepper
2 bay leaves
12 peeled red potatoes, quartered
3/4 teaspoon salt


Recipe

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 450ºF. 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 450ºF for 15 minutes. Reduce oven temperature to 325ºF (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145ºF (medium-rare) to 160ºF (medium). Let stand 10 minutes. Yield: 12 servings