YOGURT-MARINATED ROAST LEG OF LAMB
A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)
Provided by Paul Berglund
Categories main-dish
Time P2DT4h
Yield 8 servings
Number Of Ingredients 12
Steps:
- Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
- Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
- Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
- After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
- After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
- Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
- Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.
GREEK LAMB WITH YOGURT MINT SAUCE
Provided by Ina Garten Bio & Top Recipes
Time 2h49m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
- When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
- Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.
LAMB CHOPS WITH YOGURT SAUCE
This tangy yogurt sauce can also double as a dressing for Greek, tuna, or potato salads, or as a dip for toasted pita chips.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 20m
Number Of Ingredients 7
Steps:
- Season both sides of lamb chops generously with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook lamb (in two batches, if necessary) until an instant-read thermometer inserted into thickest part registers 140 degrees for medium-rare, 4 to 6 minutes per side. Let rest, covered, 10 minutes.
- Meanwhile, make sauce: In a medium bowl, whisk together yogurt, shallot, cilantro, and lemon juice; season with salt and pepper. Serve with lamb.
CRISP LAMB WITH YOGURT AND SCALLIONS
Here, a lamb breast cooked into tender excellence in the oven, under a sheet of aluminum foil, its skin rubbed with garlic, rosemary and mint. The result is cooled, its flavors concentrating overnight. To serve, the home cook cuts the meat from the bone, then sears it. The crisp surface of the meat gives way to soft, luscious lamb within, strong-flavored and salty-sweet. Citrus-flecked yogurt only slightly thinned by olive oil provides cool contrast, its creamy brightness melting against the flesh. Wilted scallions add a vegetal note, slightly acid, percussion in a love song.
Provided by Sam Sifton
Categories dinner, main course
Time 3h30m
Yield 4-6 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Using a mortar and pestle, mash the garlic and salt into a paste. Gradually mix in the olive oil. Stir in the herbs and pepper.
- Fit the lamb into a roasting pan big enough to contain it. Smear it thoroughly with the paste, and place it ribs-side down in pan. Cover tightly with foil, and roast until it reaches an internal temperature of 170 degrees, 2 to 3 hours, depending on size of breast. Meat should be wobbly but not falling apart. Allow to cool, then cover and rest in the refrigerator overnight.
- The next day, prepare the sauce. Whisk 1 tablespoon of olive oil into the yogurt. Then the lemon juice. Stir in mint, lemon zest and salt. Before serving, drizzle sauce with remaining tablespoon of olive oil and sprinkle with pepper and a pinch of paprika to taste.
- Light your grill, or place a large skillet over medium-high heat. Cut the breast and ribs away from the bone that runs lengthwise between them. Cut the breast into half-inch slices that resemble thick-cut bacon, and separate the ribs. Reserve fat from the roasting pan. Cook a few pieces of lamb at a time on fairly high heat, until browned and crispy on both sides, approximately 4 to 6 minutes.
- Brush the onions with some of the lamb fat. Place them on the grill or on a pan under a preheated broiler. Cook them, turning once or twice, until flimsy and slightly charred. Remove them to a large bowl and dress with the vinegar and salt and pepper to taste.
YOGURT-AND-HERB-CRUSTED LEG OF LAMB
In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
- Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
- Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.
GRILLED YOGURT-MARINATED LEG OF LAMB
Provided by Bon Appétit Test Kitchen
Categories Lamb Marinate Easter Yogurt Father's Day Backyard BBQ Dinner Spring Summer Grill Grill/Barbecue Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
SPICED LAMB AND DILL YOGURT PASTA
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat (or lima beans!). No currants? Any dried fruit works.
Provided by Sohla El-Waylly
Categories Bon Appétit Dinner Lunch Pasta Lamb Ground Lamb Herb Dill Dried Fruit Currant Yogurt Pine Nut Cumin Soy Free Peanut Free
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Combine egg yolks, kefir, and 1½ cups dill in a blender; finely grate in 1 garlic clove and blend until smooth. Set purée aside. Finely chop remaining 1½ cups dill and set aside separately.
- Melt butter over medium heat in a large skillet. Add pine nuts and cook, stirring often, until golden brown, about 2 minutes. Add dried currants and cook, stirring often, until plump, about 1 minute. Scrape nut mixture into a small bowl; season with salt.
- Wipe out skillet and heat over medium-high. Stir together cumin, pepper, and 1 tsp. salt in a small bowl. Place lamb in pan and use a sturdy spatula to aggressively flatten (like you're making smash burgers); sprinkle spice mixture over. Cook, undisturbed, until lamb is well browned and crisp underneath, about 4 minutes. Hold back meat and drain off all of the fat. Break up meat into small pieces and mix in reserved nut mixture. Finely grate in remaining 2 garlic cloves and add reserved chopped dill. Cook, stirring, until herbs are wilted, about 1 minute. Set aside until pasta is ready.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute shy of al dente (pasta will finish cooking in the sauce). Drain pasta and return to pot.
- Pour reserved purée over pasta and set over medium heat. Cook, stirring constantly, until sauce thickens enough to cling to pasta and just comes to a simmer, about 3 minutes. Remove from heat; finely grate zest from lemon half over pasta, then squeeze in juice. Season with salt.
- Divide pasta among bowls and top with lamb mixture.
LEG OF LAMB IN A SPICY YOGURT SAUCE
This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!
Provided by PetsRus
Categories Lamb/Sheep
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
- Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
- Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
- The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
- Stab the lamb all over, making good deep cuts.
- Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
- Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
- Cover and refrigerate for at least 24 hours.
- When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
- Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
- Remove the foil and bake for another 45 minutes or longer if you prefer.
- During this time baste the meat regularly with the sauce.
- Scatter, or make nice pattern, the sultanas and almonds over the top of lamb in the yogurt paste.
- Bake for another 5-6 minutes.
- Remove the dish from the oven; leave it a warm place for 15 minutes or so.
- Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
- Serve the leg on a platter with the sauce poured around it.
LAMB KABOBS WITH YOGURT SAUCE
I make these whenever I find lamb stew chunks at the meat counter. I've served it to people who aren't fond of lamb but enjoyed the flavor of these kabobs.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.
Nutrition Facts : Calories 500 calories, Fat 20g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 6g fiber), Protein 31g protein.
BONED LEG OF LAMB WITH YOGURT
Provided by Robert Farrar Capon
Categories dinner, main course
Time 4h40m
Yield 6 servings or more
Number Of Ingredients 7
Steps:
- 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.
- 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 1/2 hour.
- Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add 1/2 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.
Nutrition Facts : @context http, Calories 1054, UnsaturatedFat 39 grams, Carbohydrate 6 grams, Fat 75 grams, Fiber 1 gram, Protein 85 grams, SaturatedFat 30 grams, Sodium 1062 milligrams, Sugar 3 grams
MARINATED LAMB LOIN WITH YOGURT SAUCE
Good, summery dinner! The sauce is delish, so double if you want to slather it over some grilled veggies too. Goes great with cous cous.
Provided by A la Carte
Categories Lamb/Sheep
Time 39m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Add the yogurt, garlic, mint, chilies and lemon juice to a blender and blend until the mint is coarsly chopped.
- Add about 4 oz of the mixture to the lamb and spread it to coat the meat. Marinate overnight. Meanwhile save the remaining mixture.
- Grill the lamb for about 4 minutes each side. Serve with the remaining yogurt mixture drizzled on top.
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