Recipe by Cooking Light January 1998


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

267 calories; calories from fat 25%; fat 7.4g; saturated fat 2.8g; mono fat 3.1g; poly fat 0.5g; protein 28.2g; carbohydrates 20.9g; fiber 1.6g; cholesterol 78mg; iron 2.7mg; sodium 237mg; calcium 87mg.