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Cardamom-spiced leg of lamb

recipe by:

Chef Renee Scharoff

Perfect for a party!




Cardamom and cinnamon help to flavor this Moroccan-style roasted lamb. Serve tender slices with couscous or rice and additional fresh mint as a garnish.

Portion size: 3-4 ounce serving


1 x (5-6 pound) trimmed Australian leg of lamb
1 1/2 lemons, 1 zested and juiced, 1 halved
2 cups plain nonfat greek yogurt
1/3 cup, plus extra for garnish, chiiffonade fresh mint leaves
As needed Kosher sea salt
As needed fresh ground pepper
6 large minced garlic cloves
2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom

Put the lamb in a shallow baking dish. Squeeze the lemon halves over the lamb and season it with salt and pepper. In a bowl, whisk together the yogurt, mint, garlic, lemon zest, cinnamon, cardamom, ½ teaspoon salt, ½ teaspoon pepper, and 2 tablespoons of the lemon juice. Rub it all over the lamb; cover and refrigerate the lamb for at least 5 hours or overnight. Take the lamb out of the refrigerator 1 hour before cooking and bring it to room temperature. This promotes more even cooking. Preheat the oven to 325 degrees F. Unwrap the lamb and transfer it to a roasting pan. Place it under the broiler for 5 minutes, or until it looks seared and browned on top. Cover the lamb loosely with foil and transfer it to the oven. After 1 hour, check the internal temperature. For medium-rare, it should reach 135 degrees F. It will rise a bit while the lamb rests. Let the lamb rest for 15 minutes, then carve it into slices.

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