Contains: Dairy. Is: Gluten-free, soy-free.
I assume one could try a coconut yogurt with this. to remove the dairy.
This lovely leg came from a half lamb obtained at a farm back down in Connecticut, which I picked up last March, and have now decided I really want to eat.
I had been saving it up for a big feast, but not going to happen this year. I’ll try to purchase another next year.
Source recipe: Yogurt-Marinated Lamb with Cardamom and Orange. I eyeballed measurements rather than actually measuring, today.
I also used some of the actual orange pieces for garnish, I opted for medium-rare, although leaving this in about 20 minutes longer should yield a lighter pink than what I ended up doing.
Prep Time: 10 minutes plus 1 hour marinating.
Cook Time: Up to about 1:45 minutes.
Rest Time: 15 minutes.
Leg of Lamb with Yogurt, Orange, Cardamom and Mint
- One 5-to-7-pound leg of lamb, preferably at room temperature;
- ½ cup whole-milk yogurt
- ¼ cup chopped fresh mint, plus more for garnish
- 2 tablespoons orange zest
- 2 teaspoons ground cardamom
- 1 teaspoon salt, or to taste
- 2 teaspoons freshly ground black pepper
Heat the oven to 425º.
Remove as much of the surface fat as is practical from the lamb, but leave fat cap.
Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.)
Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º. (Since I HAD to go outside to do chicken farming work before an oncoming storm, I put it down to 375 F.)
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it’s done. Total cooking time should be less than 1.5 hours. Let it rest for a few minutes before carving.
Serve garnished with more chopped mint (and in my case, with orange segments).
Suggestions: Next time slice parallel cuts into the lamb prior to adding the marinate, and rub some of this into those slits.
Leftover Ideas: Add some to salads, or on an open-faced toasted cheese sandwich. Or place small pieces into omelets. Save the bone for stock.
Recipe is shared with: