Lemony Yogurt Marinated Leg of Lamb
- 1 cup finely chopped walnuts
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup chopped fresh oregano
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh savory
- 1 tablespoon grated lemon zest
- 1/4 cup lemon juice
- 1 (4 to 5 pound) leg of lamb, boneless and prepared for stuffing
- 4 cups Greek style yogurt (preferably Fage brand)
- 1/4 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
In a small bowl, combine the walnuts, olive oil, garlic, oregano, thyme, savory, 1 teaspoon of the lemon zest and 1 tablespoon of the lemon juice. Spoon the mixture on the inside of the lamb leg. Season lightly with salt, if desired. Roll the leg up and tie securely with kitchen twine.
In a separate medium bowl, combine the yogurt, remaining 2 teaspoons lemon zest, remaining 3 tablespoons lemon juice, cumin, white pepper, allspice, cinnamon and salt, to taste. Mix well. Place the lamb leg in a resealable plastic food storage bag and add 2 cups of the yogurt mixture. Turn leg in the mixture to coat well; refrigerate overnight. Refrigerate remaining yogurt mixture separately to serve as a sauce for the lamb (return to room temperature before using.)
Preheat the oven to 500 degrees F. Bring the lamb to room temperature.
Remove the lamb from the yogurt marinade and wipe off most of the excess yogurt. Season the outside of the lamb with salt. Place the lamb in a large shallow casserole or roasting pan and transfer to the oven. Roast lamb until golden brown; turn lamb to other side and cook until desired degree of doneness, usually 1 hour and 10 minutes to 1 hour and 15 minutes total for medium-rare. If lamb gets too brown during cooking, tent the dish loosely with aluminum foil. Remove lamb from oven and let stand for 10 to 15 minutes before slicing.
Serve the lamb with the remaining lemon yogurt sauce.
Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions 2008