Roast Lamb With Spiced Yoghurt
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 6 | Servings | ||
INGREDIENTS
| 1 1/2 | kg | Boneless leg of lamb |
| trimmed of any | ||
| excess fat 3 | ||
| 1/2lb | ||
| 4 | Garlic cloves, cut into | |
| slivers 4 | ||
| To 6), To 6 | ||
| 2 | 150 g, 5oz carton of | |
| low-fat natural | ||
| yoghurt | ||
| 3 | T | Chopped fresh mint |
| 2 | T | Chopped fresh coriander |
| 2 | T | Olive or sunflower oil |
| Salt and pepper | ||
| 1 | Sprig coriander, to garnish |
INSTRUCTIONS
Remove the thin membrane from the leg of lamb with a sharp knife and make deep cuts all over the joint. Push the garlic slivers into the cuts. Mix together the yoghurt, mint, coriander and oil and season to taste. Place the leg of lamb in a roasting tin and pour over the marinade. Cover loosely and refrigerate for 4 hours or overnight. Preheat the oven to 180 C/350 F/Gas Mark 4. Roast the lamb in the oven for 2-2 1/2 hours, or until cooked to your liking. Serve garnished with coriander. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 511
Calories From Fat: 307
Total Fat: 34g
Cholesterol: 167.5mg
Sodium: 143.7mg
Potassium: 686.2mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: <1g
Protein: 46.8g