Roasted Lamb in Yogurt Marinade
Appetizers • European
Description
If you don't have a heatproof dish, you can use a cooking sleeve or tightly wrap the meat in foil.
Ingredients
- Boneless Lamb Leg 55 oz
- Lemon 1 piece
- Grated Ginger Root 2 teaspoons
- Garlic 6 cloves
- Ground coriander 1 teaspoon
- Paprika 1 teaspoon
- Ground Black Pepper ½ teaspoon
- Salt 1½ teaspoons
- Mustard Greens 1 tablespoon
- Yogurt powder 10 oz
Step-by-Step Guide
Step 1
Prepare the marinade: use thick yogurt without additives, squeeze the juice from the lemon, peel and grate the ginger, crush three cloves of garlic through a press, and mix the remaining marinade ingredients: coriander, paprika, pepper, salt, and mustard.
Step 2
Wash and dry the lamb. Cut the remaining cloves of garlic lengthwise into four pieces. Make incisions in the meat with a knife and stuff it with garlic. Coat with the marinade and let it marinate for 3-12 hours. If marinating for 3 hours, leave the marinated meat at room temperature and under pressure.
Step 3
Roast the meat in a heatproof dish, sized to fit the piece, and cover it with foil to reduce the risk of the broth escaping and the meat drying out. Roast in the oven for 2 hours at 390°F. Remove the foil, baste with the broth that forms, and allow to brown for another half hour.
Step 4
This meat is great hot with any side dish. I also use it as a cold meat platter for salads to adequately feed the male half. It can be stored in the refrigerator directly in the foil.
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