Roasted Lamb in Yogurt Marinade

Appetizers | European cuisine

⏳ Time

2 hours 30 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

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 - 52.9 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 - 8.8 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 392°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.