Roasted Leg Of Lamb With Mint And Cucumber Yogurt
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 tbsp
Shallot (minced)1 tbsp
Garlic (minced)1 cup
Rosemary (chopped fresh)2 tbsps
Sugar2 tbsps
Coriander Seed (cracked)1.5 tbsps
Salt2 cups
Vegetable2 cups
Plain Yogurt3 tbsps
Mint (chopped fresh)Directions:
1
In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes
2
Rub the mixture on the surface of the lamb
3
Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight
4
Preheat the oven to 375 degrees F
5
Rinse the lamb and pat it dry
6
Heat a roasting pan or large ovenproof skillet over medium heat
7
Brown the lamb on both sides
8
Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours
9
Transfer to a platter
10
Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth
11
Simmer until reduced by half
12
Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil
13
Stir together all the ingredients in a medium bowl until thoroughly combined
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
15
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results