ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT

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Roasted Leg of Lamb with Mint and Cucumber Yogurt image

Provided by Michael Symon : Food Network

Categories     main-dish

Time P1DT2h20m

Yield 8 servings

Number Of Ingredients 16

6 shallots, minced to yield about 3/4 cup
4 cloves garlic, minced
1/4 cup chopped fresh rosemary
2 tablespoons sugar
2 tablespoons cracked coriander seeds
1 1/2 tablespoons salt
1 tablespoon red chile flakes
1 (6 pound) bone-in leg of lamb
2 cups vegetable or chicken stock
Tzatziki Sauce, recipe follows
2 cups plain yogurt
Juice of 2 lemons
1 cucumber, peeled and diced
3 tablespoons chopped fresh mint
1 tablespoon minced garlic
1 tablespoon minced shallots

Steps:

  • In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
  • Preheat the oven to 375 degrees F.
  • Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
  • Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
  • Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
  • Stir together all the ingredients in a medium bowl until thoroughly combined.
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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