Roast Lamb With Yogurt-Mint Glaze

Cooking Light
12 servings (serving size: 3 ounces lamb and 4 potato quarters)


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1 (5-pound) boned leg of lamb
4 garlic cloves, sliced
2 cups plain low-fat yogurt
1/3 cup chopped fresh mint
1 teaspoon ground cumin
1/8 teaspoon pepper
Dash of ground red pepper
2 bay leaves
12 peeled red potatoes, quartered (about 3 1/2 pounds)
Olive oil-flavored cooking spray
3/4 teaspoon salt


Trim fat from lamb. Make several small slits in lamb; stuff with garlic slices. Combine yogurt and next 5 ingredients (yogurt through bay leaves) in a large zip-top bag; add lamb. Seal and marinate in refrigerator for at least 8 hours.

Preheat oven to 450°.

Remove lamb from bag, reserving marinade. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Pour marinade over lamb; arrange potatoes around lamb. Lightly coat potatoes with cooking spray, and sprinkle with salt. Bake at 450° for 15 minutes. Reduce oven temperature to 325° (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145° (medium-rare) to 160° (medium). Let stand 10 minutes.

Created date

January 1998

Nutritional Information

Calories 267
Caloriesfromfat 25 %
Fat 7.4 g
Satfat 2.8 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 28.2 g
Carbohydrate 20.9 g
Fiber 1.6 g
Cholesterol 78 mg
Iron 2.7 mg
Sodium 237 mg
Calcium 87 mg