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It’s not everyday that I cook lamb. Although, it’s rare to find an Arab household that doesn’t cook lamb. I’m told it’s an acquired taste. I can’t attest to said acquired taste because I grew up eating lamb before I even knew that it was any different from beef.
I’ve noticed a trend of sorts, even the burger joints I’ve been to have introduced lamb burgers to their menus. This time, I decided to go simple with roasted lamb leg. The tricky part is trying to figure out what spices to use… to marinate, or not to marinate? That was a decision to make. I remember quite vividly the first time my dad brought home a whole lamb. Yes, a whole lamb. It was sprawled out on our round kitchen table (in a kitchen I remember to be distinctly green – must have been decorated back in the 80s), ready for mom to begin the prep. I remember coming back into the kitchen to find the lamb fully covered in yogurt, with a distinct garlic aroma. Too young to know what needed to be done next, I didn’t see the lamb again until dinner. We might have had a dinner party that night. It was delicious nonetheless.
Here I am, many years later trying to recreate mom’s amazing marinade.
Yogurt Marinated Leg of Lamb
Ingredients
Leg of Lamb, 3 lbs 1 cup Plain Greek Greek Yogurt Sea Salt, to taste ¼ teaspoon Seven Spice ¼ teaspoon Cardamom ¼ teaspoon Nutmeg 4 cloves Garlic, smashedDirections
Mix together yogurt, seven spice, salt, nutmeg, cardamom, seven spice and garlic. Marinate yogurt in marinade overnight in the refrigerator. Preheat oven to 350 degrees Place lamb leg in a deep roasting pan, or on a roasting rack. Cook for 3 hours, or until a meat thermometer inserted into the center of the roast registers about 160-170 degrees Serve with your choice of vegetables.
Servings: 4
Nutrition Information: Cals 646. Carbs 3g. Fat 23g.
