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