Roasted Leg of Lamb with Mint and Cucumber Yogurt

Total Time:
26 hr 20 min
Prep:
20 min
Inactive:
24 hr
Cook:
2 hr

Yield:
8 servings
Level:
Easy

Ingredients
  • 6 shallots, minced to yield about 3/4 cup
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh rosemary
  • 2 tablespoons sugar
  • 2 tablespoons cracked coriander seeds
  • 1 1/2 tablespoons salt
  • 1 tablespoon red chile flakes
  • 1 (6 pound) bone-in leg of lamb
  • 2 cups vegetable or chicken stock
  • Tzatziki Sauce, recipe follows
  • Tzatziki Sauce:
  • 2 cups plain yogurt
  • Juice of 2 lemons
  • 1 cucumber, peeled and diced
  • 3 tablespoons chopped fresh mint
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
Directions
  • In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.

  • Preheat the oven to 375 degrees F.

  • Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.

  • Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.

  • Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.

Tzatziki Sauce:
  • Stir together all the ingredients in a medium bowl until thoroughly combined.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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