• 180minutes
  • 449calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Lamb

  2. 2 tablespoons nonfat plain yogurt

  3. 1 teaspoon extra-virgin olive oil

  4. 1 clove garlic, finely chopped

  5. 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried

  6. Salt & freshly ground pepper

  7. 1 5-pound leg of lamb, partially boned and trimmed

Instructions Jump to Ingredients ↑

  1. To marinate lamb: Stir together yogurt, oil, garlic, thyme, salt and pepper in a large shallow dish. Add lamb and turn to coat. Cover with plastic wrap and refrigerate for at least 2 hours.

  2. To make pilaf: Meanwhile, toast poppy seeds in a small, dry skillet over low heat until fragrant, about 2 minutes. Transfer to a small dish and set aside. Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring, until softened, about 2 minutes. Stir in bulgur, currants, thyme, salt, pepper and the toasted poppy seeds. Slowly pour in 1 cup of the hot broth and cook, stirring, until all the liquid has been absorbed. Repeat with enough of the remaining broth, adding it 1 cup at a time, until the bulgur is tender and fluffy. (You may not need all the broth.) Taste and adjust seasonings. Let cool completely.

  3. To stuff and roast lamb: Preheat oven to 450°F. Place the lamb, skin-side down, on a cutting board. Spread about 2 cups of the pilaf down the center of the meat, where the bones were removed. Bring the edges together and secure with kitchen string. Set on a rack in a roasting pan. Transfer the remaining pilaf to a lightly oiled 2-quart casserole and set aside.

  4. Roast the lamb for 15 minutes. Reduce the oven temperature to 350°F. and roast for about 1 hour more, or until an instant-read thermometer registers 145°F for medium. During the last 1/2 hour of roasting, place the casserole of pilaf in the oven to heat through. Place the lamb on a carving board to rest for 15 to 30 minutes. Remove string and carve. (The pilaf may fall apart slightly.)


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