Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

It may be an intimidating protein, but if you need to feed a crowd, lamb's the way to go. Orange and lemon in the marinade make for a bright counterpoint to the earthy cumin. Stuff leftovers into pitas, and drizzle with yogurt.

Recipe by Cooking Light December 2011

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Credit: Johnny Autry; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
Serves 16 (serving size: about 3 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 11 ingredients in a small bowl, stirring well. Place lamb in a roasting pan; rub with garlic mixture. Cover with plastic wrap, and refrigerate for 8 hours or overnight.

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  • Remove lamb from the refrigerator. Sprinkle lamb with 1 teaspoon salt and black pepper. Place lamb on the rack of a roasting pan coated with cooking spray, and place rack in pan. Let lamb stand for 1 hour at room temperature.

  • Preheat oven to 425°.

  • Roast lamb at 425° for 30 minutes. Reduce oven temperature to 375° (do not remove lamb from oven); bake an additional 45 minutes or until a thermometer inserted into thickest portion of roast registers 135° or until desired degree of doneness. Let stand for 20 minutes; slice.

Nutrition Facts

241 calories; fat 9.4g; saturated fat 3g; mono fat 4.3g; poly fat 0.9g; protein 35.2g; carbohydrates 1.8g; fiber 0.2g; cholesterol 109mg; iron 3.3mg; sodium 255mg; calcium 20mg.
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