BONED LEG OF LAMB WITH YOGURT

Boned Leg of Lamb With Yogurt image

Provided by Robert Farrar Capon

Time 4h40m

Yield 6 servings or more

Number Of Ingredients 7

Ingredients

1 leg of lamb, 7 to 8 pounds, boned, rolled and tied
1 1/2 cups yogurt
1/2 cup minced onion
1/3 cup minced fresh dill, or 2 tablespoons dried dill weed
1/4 cup olive oil
2 teaspoons salt, or to taste
1/2 teaspoon black pepper

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