Ingredients: 1 kg boned leg of lamb, trimmed of visible fat 2 cloves garlic, sliced 225 ml low fat plain yogurt 25 g fresh mint, chopped 1/2 teaspoon ground cumin 1/8 teaspoon black pepper 1/8 teaspoon cayenne pepper 1 bay leaf 8 medium red potatoes, peeled and quartered low fat cooking spray 1/3 teaspoon salt
Directions:1. Make several small slits in the lamb and stuff with the garlic slices. 2. Combine the yogurt, mint, cumin, black pepper, cayenne pepper and bay leaf in a zip top plastic bag. Add the lamb and marinate in the refrigerator for at least 8 hours or overnight. If you do not have a zip top plastic bag, then marinate the lamb in a large bowl. 3. Preheat the oven to 450 F or 230 C. Coat the roasting pan with cooking spray. 4. Remove the lamb from the marinade, reserving the marinade place in the pan, insert a meat thermometer into thickest portion. Pour the marinade over the lamb. Lightly coat the potatoes with cooking spray and sprinkle with salt. Bake for 15 minutes then reduce the oven to 350 F or 180 C and roast for one more hour or until thermometer registers 160 F or 70 C, for medium well done. 5. Remove lamb from the oven and set stand for 10 minutes. Discard the bay leaf. |