| Yield | |
|---|---|
| Source | Everyday Food, April 2006 |
| Prep time | 2 1⁄2 hours |
| Yield | |
|---|---|
| Source | Everyday Food, April 2006 |
| Prep time | 2 1⁄2 hours |
| 12 | Clove | Garlic (peeled) |
| 1⁄4 | Cup | Olive Oil |
| 1 | Tablespoon | Dried Oregano |
| 1⁄2 | Teaspoon | Ground Cinnamon (plus 1/8 teaspoon) |
| 5 | Pound | Leg of Lamb (boned, rolled and tied) |
| 1 1⁄2 | Cup | Yogurt |
| 1⁄2 | Cup | Parsley (finely chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.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.
2.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.
3.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.