Roasted Lamb with Garlic and Oregano
Total Time: 2 1⁄2 hoursYield: 8 Servings
Source: Everyday Food, April 2006
Category: Lamb
Ingredients
12 cloves Garlic (peeled)1⁄4 cup Olive Oil
1 tablespoon Dried Oregano
1⁄2 teaspoon Ground Cinnamon (plus 1/8 teaspoon)
5 pounds Leg of Lamb (boned, rolled and tied)
1 1⁄2 cup Yogurt
1⁄2 cup Parsley (finely chopped)
dash Salt
dash Ground Black Pepper
Directions
- Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon salt, and 1 1/2 teaspoon 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 degrees 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.