Roasted Leg of Lamb with Mint and Cucumber Yogurt

Name: Roasted Leg of Lamb with Mint and Cucumber Yogurt
Prep time: 1 d 2 h 20 min
Cook time: 1 d 2 h 20 min
Total time: 1 d 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters vegetable or chicken stock; 2 Tbsps cracked coriander seeds; 1 cucumber, peeled and diced; 3 Tbsps chopped fresh mint; 59 milliliters chopped fresh rosemary; 1 Tbsp minced garlic; 4 cloves garlic, minced; 2 Juice of lemons; 3 kilograms bone-in leg of lamb; 473 milliliters plain yogurt; 1 Tbsp red chile flakes; 2 Tbsps salt; 1 Tbsp minced shallots; 6 shallots, minced to yield about 3/4 cup; 2 Tbsps sugar

Roasted Leg of Lamb with Mint and Cucumber Yogurt is a gluten free recipe with 8 servings. One portion of this dish contains around 49g of protein, 13g of fat, and a total of 378 calories. This recipe covers 30% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 26 hours and 20 minutes. A mixture of mint, shallots, cucumber, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. It works well as a main course.

Instructions

In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.

Ingredients you will need

Red Pepper Flakes

Coriander

Rosemary

Shallot

Garlic

Sugar

Lamb

Salt

Wrap

Dry Seasoning Rub

Equipment you will use

Glass Baking Pan

Plastic Wrap

Bowl

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Rinse the lamb and pat it dry.

Ingredients you will need

Lamb

Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours.

Ingredients you will need

Lamb

Equipment you will use

Frying Pan

Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.

Ingredients you will need

Stock

Equipment you will use

Frying Pan

Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.

Ingredients you will need

Red Wine Vinegar

Tzatziki

Yellow Squash

Vegetable

Olive Oil

Eggplant

Zucchini

Sauce

Lamb

Equipment you will use

Frying Pan

Stir together all the ingredients in a medium bowl until thoroughly combined.

Equipment you will use

Bowl

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.