Ingredients Jump to Instructions ↓

  1. 1 leg of lamb on the bone,

  2. 5-6 pounds 6 cloves garlic plus

  3. 2 teaspoons minced garlic

  4. 2 teaspoons plus 3 tablespoons chopped fresh rosemary

  5. 5 tablespoons olive oil

  6. 4 tablespoons fresh lemon juice Salt and freshly ground pepper

  7. 1 1/2 cups whole or lowfat plain yogurt

  8. 1 teaspoon ground cinnamon

  9. 1/2 teaspoon all-purpose flour

Instructions Jump to Ingredients ↑

  1. Using a small, sharp knife, cut about 12 slits, each about 1/2 inch deep, in the leg of lamb, spacing them evenly. Cut 3 of the garlic cloves into thin slivers and place in a small bowl with the 2 teaspoons rosemary. Mix well and insert the garlic mixture in the slits. Finely chop the remaining 3 garlic cloves and place in a small bowl. Add 2 tablespoons of the rosemary, 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice and mix well. Rub this mixture all over the leg of lamb. Cover and let marinate for 2 hours at room temperature or overnight in the refrigerator. Preheat an oven to 350 degrees F. Place the lamb in a roasting pan and sprinkle with salt and pepper. In a small bowl, whisk together the remaining 3 tablespoons olive oil, the remaining 2 tablespoons lemon juice, the remaining 1 tablespoon rosemary and the 2 teaspoons minced garlic. Roast the lamb, basting every 20 minutes with the oil-lemon mixture, for 1 1/4 hours. In another bowl, whisk together the yogurt, cinnamon and flour. Spoon the mixture over the lamb and continue to roast until the yogurt sauce sets up and the lamb is done to your liking, about 15 minutes longer for medium-rare. To test, insert an instant-read thermometer into the thickest part of the leg away from the bone; it should register 145 to 150 degrees F. for medium-rare. Transfer the lamb to a warmed serving platter and let rest for 8-10 minutes, then carve and serve hot.


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