Boned Leg of Lamb With Yogurt
Published May 31, 1983
- Total Time
- 1 hour 40 minutes, with 3 hours' marination
- Rating
- Comments
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Ingredients
1 leg of lamb, 7 to 8 pounds, boned, rolled and tied
1 ½ cups yogurt
½ cup minced onion
⅓ cup minced fresh dill, or 2 tablespoons dried dill weed
¼ cup olive oil
2 teaspoons salt, or to taste
½ teaspoon black pepper
Nutritional analysis per serving (6 servings)
6 grams carbs; 394 milligrams cholesterol; 1315 calories; 41 grams monosaturated fat; 8 grams polyunsaturated fat; 38 grams saturated fat; 93 grams fat; 1 gram fiber; 1134 milligrams sodium; 108 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put lamb in a heavy plastic bag. Mix all remaining ingredients and pour into the bag. Seal closely, squeeze to coat the meat completely and allow to marinate at room temperature for 2 to 4 hours, turning and squeezing the bag several times.
- Step 2
Preheat oven to 500 degrees. Remove lamb from bag, place in roasting pan and pour all the marinade over the meat. Bake at 500 degrees for ½ hour.
- Step 3
Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add ½ cup boiling water to pan, cover tightly with aluminum foil and bake 1 hour more, or till done to taste. Serve with defatted pan juices.
Private Notes
Comments
For 5 lb. boned & tied leg, combined skyr, parsley & basil pesto, fresh dill, scallion, s& p. Marinated in fridge 2 hours, then 4 hours at room temp.