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
6 to 8
• 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
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.
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.
Cover and refrigerate overnight. Preheat an oven to 350 degrees F. Get the marinated lamb out of refrigerator 1 hour before roasting.
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.
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.