Cardamom-Spiced Leg of Lamb
A spiced yogurt marinade infuses leg of lamb with great flavor and keeps the meat juicy and tender while roasting. Serve this savory dish with rice and vegetables as an excellent entrée for your next dinner party or celebration.
| Serving Size | 4 |
|---|---|
| Cook Time | 1 hr. |
Ingredients
- 1 leg of lamb, trimmed, 5-6 pounds
- 1½ zested and juiced lemons
- Kosher salt as needed
- Freshly ground pepper as needed
- 2 cups plain nonfat Greek yogurt
- 1/3 cup chiffonade fresh mint leaves, plus extra for garnish
- 6 large garlic cloves, minced
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
Preparation
- Place lamb in a shallow baking dish. Squeeze the lemon halves over the lamb and season it with salt and pepper.
- In a bowl, whisk together the yogurt, mint, garlic, lemon zest, cinnamon, cardamom, ½ teaspoon salt, ½ teaspoon pepper and 2 tablespoons of the lemon juice.
- Rub the ingredients all over the lamb. Cover and refrigerate the lamb for at least 5 hours or overnight.
- Remove lamb from refrigerator 1 hour before cooking and bring it to room temperature.
- Transfer lamb to a roasting pan. Place it under the broiler for 5 minutes, or until it looks seared and browned on top.
- Preheat the oven to 325°F. Cover the lamb loosely with foil and transfer it to the oven. After 1 hour, check the internal temperature. For medium-rare, it should reach 135° F.
- Let the lamb rest for 15 minutes, then carve it into slices to serve.
Cardamom-Spiced Leg of Lamb
A spiced yogurt marinade infuses leg of lamb with great flavor and keeps the meat juicy and tender while roasting. Serve this savory dish with rice and vegetables as an excellent entrée for your next dinner party or celebration.
4
Cook: 1 hr.
Preparation
- Place lamb in a shallow baking dish. Squeeze the lemon halves over the lamb and season it with salt and pepper.
- In a bowl, whisk together the yogurt, mint, garlic, lemon zest, cinnamon, cardamom, ½ teaspoon salt, ½ teaspoon pepper and 2 tablespoons of the lemon juice.
- Rub the ingredients all over the lamb. Cover and refrigerate the lamb for at least 5 hours or overnight.
- Remove lamb from refrigerator 1 hour before cooking and bring it to room temperature.
- Transfer lamb to a roasting pan. Place it under the broiler for 5 minutes, or until it looks seared and browned on top.
- Preheat the oven to 325°F. Cover the lamb loosely with foil and transfer it to the oven. After 1 hour, check the internal temperature. For medium-rare, it should reach 135° F.
- Let the lamb rest for 15 minutes, then carve it into slices to serve.
Ingredients
- 1 leg of lamb, trimmed, 5-6 pounds
- 1½ zested and juiced lemons
- Kosher salt as needed
- Freshly ground pepper as needed
- 2 cups plain nonfat Greek yogurt
- 1/3 cup chiffonade fresh mint leaves, plus extra for garnish
- 6 large garlic cloves, minced
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
