Roasted Leg of Lamb Marinated in Yogurt, Cumin and Coffee

October 15, 2011


Author Notes: This recipe I got from my Greek neighbor, who tolled me, it is a must for any Holiday dinner in her family. I made it for the coffee contest but was late for submission, (the same happened for this week’s contest) and couldn’t believe what an amazing flavor from only few ingredients.
Great Holiday dish
Kukla

Serves: 6 to 8

Ingredients

  • • 1 cup plain whole-milk Greek-style yogurt
  • • 1/2 tablespoon ground cumin
  • • 1 tablespoon (packed) dark brown sugar
  • • 1 teaspoon instant espresso powder
  • • Coarse salt and freshly ground pepper
  • • 1/2 tablespoon finely minced fresh rosemary
  • • 1 about 4-pound boneless leg of lamb, well-trimmed, butterflied

Directions

  1. Stir yogurt, cumin, brown sugar, espresso powder, and rosemary in a small bowl until sugar dissolves. Place the lamb on a work surface; open like a book, and spread about 2/3 of the paste evenly on the meat. Sprinkle generously with salt and pepper.
  2. Roll up the lamb and tie with kitchen string at 2- to 3-inch intervals; spread evenly the remaining paste all over. Sprinkle generously with salt and pepper.
  3. Cover and refrigerate overnight. Preheat an oven to 350 degrees F. Get the marinated lamb out of refrigerator 1 hour before roasting.
  4. Transfer the pan to the oven and roast, turning the lamb every 20 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130°F for medium-rare, about 1 hour.
  5. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 15- 20 minutes. Serve with Israeli couscous, or roast new potatoes in the bottom of the same roasting pan as lamb with garlic and rosemary.

More Great Recipes:
Greek|Lamb|Cumin|Yogurt|Thanksgiving|Christmas|Easter|Winter|Fall|Spring|Entree

Reviews (2) Questions (0)

2 Reviews

dressage101 December 6, 2011
This recipe was really fantastic. I made it this past weekend. Made it on a bed of potatoes and onions tossed in a light balsamic and olive oil, only turned the lamb 1 time. Cooking time was slightly more than listed for medium but the taste was amazing. the lamb came out tender and juicy and the dish fed 7 people easily. Highly recommended.
 
Author Comment
Kukla December 6, 2011
Thank you dressage101! I appreciate your excellent assessment of my recipes! Happy cooking!