Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

total:
7 hrs
Yield:
16 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.

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  • Preheat oven to 450°.

  • Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.

  • Reduce oven temperature to 375° (do not remove lamb).

  • Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.

  • Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.

Nutrition Facts

276 calories; fat 11.9g; saturated fat 4g; mono fat 5.6g; poly fat 0.8g; protein 37.8g; carbohydrates 2.2g; fiber 0.2g; cholesterol 114mg; iron 2.8mg; sodium 259mg; calcium 33mg.
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