Reviews (1) Add Rating & Review Martha Stewart Member Rating: Unrated 04/09/2010 I made this for Easter dinner and my family loved it! The yogurt sauce was alright, but I made tzaziki instead with the leftovers and it was better received. I will add this recipe to my favourites list.
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Gallery Roasted Lamb with Garlic and Oregano Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Ingredients Ingredient Checklist 12 garlic cloves (about 1 head), peeled 1/4 cup olive oil 1 tablespoon dried oregano 1/2 plus 1/8 teaspoon ground cinnamon Coarse salt and freshly ground pepper 1 boned leg of lamb (5 to 6 pounds), rolled and tied 1 1/2 cups low-fat plain yogurt 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
Gallery Roasted Lamb with Garlic and Oregano
Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Gallery
Roasted Lamb with Garlic and Oregano
Roasted Lamb with Garlic and Oregano
Roasted Lamb with Garlic and Oregano
Recipe Summary prep: 20 mins total: 2 hrs Servings: 8
Recipe Summary
prep: 20 mins total: 2 hrs
Servings: 8
prep: 20 mins
total: 2 hrs
prep:
20 mins
total:
2 hrs
Servings: 8
8
Ingredients
Ingredients
- 12 garlic cloves (about 1 head), peeled 1/4 cup olive oil 1 tablespoon dried oregano 1/2 plus 1/8 teaspoon ground cinnamon Coarse salt and freshly ground pepper 1 boned leg of lamb (5 to 6 pounds), rolled and tied 1 1/2 cups low-fat plain yogurt 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped
Directions
Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.
Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.
Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.
Reviews (1)
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/09/2010 I made this for Easter dinner and my family loved it! The yogurt sauce was alright, but I made tzaziki instead with the leftovers and it was better received. I will add this recipe to my favourites list.
Reviews (1)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 04/09/2010 I made this for Easter dinner and my family loved it! The yogurt sauce was alright, but I made tzaziki instead with the leftovers and it was better received. I will add this recipe to my favourites list.
Martha Stewart Member
Rating: Unrated 04/09/2010
I made this for Easter dinner and my family loved it! The yogurt sauce was alright, but I made tzaziki instead with the leftovers and it was better received. I will add this recipe to my favourites list.
Rating: Unrated
All Reviews for Roasted Lamb with Garlic and Oregano
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Roasted Lamb with Garlic and Oregano
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
