Roast Lamb with Yogurt-Mint Glaze

By Lv2Cook

Ingredients

• 1 (5-pound) boned leg of lamb
• 4 garlic cloves sliced
• 2 cups plain low-fat yogurt
• 1/3 cup chopped fresh mint
• 1 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1 Dash ground red pepper
• 2 bay leaves
• 12 peeled red potatoes quartered (about 3 1/2 pounds)
• Olive oil-flavored cooking spray
• 3/4 teaspoon salt

Preparation

Step 1

Trim fat from lamb. Make several small slits in lamb; stuff with garlic slices. Combine yogurt and next 5 ingredients (yogurt through bay leaves) in a large zip-top bag; add lamb. Seal and marinate in refrigerator for at least 8 hours.

Preheat oven to 450º.

Remove lamb from bag, reserving marinade. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Pour marinade over lamb; arrange potatoes around lamb. Lightly coat potatoes with cooking spray, and sprinkle with salt. Bake at 450º for 15 minutes. Reduce oven temperature to 325º (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145º (medium-rare) to 160º (medium). Let stand 10 minutes.

Serving Size: 3 ounces lamb and 4 potato quarters