Leg of Lamb With Yogurt


butterflied leg of lamb

Leg of Lamb With Yogurt

This leg of lamb with yogurt is very easy to prepare. There are not a lot of needless spices, just enough to accent the unique taste of the lamb. Garlic mashed potatoes would go well with this dish.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings 6 people


  • 1 4-5 pound de-boned and butterflied
  • 1 1/2 cups Greek style plain yogurt
  • 2 tablespoons tomato paste
  • 6 crushed garlic cloves minced
  • 1 teaspoon black pepper
  • 1 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 9 tablespoons olive oil
  • 2-3 cups beef broth


  • Have your butcher de-bone, butterfly and tie a 4-5 pound leg of lamb.
  • Mix the yogurt, tomato paste, garlic, pepper, spices and oil until well blended. Rub the mixture over the lamb, cover and let marinate over night in the refrigerator.
  • The next day, take the lamb from the refrigerator and let stand for an hour. Preheat the oven to 325 degrees F.
  • In a baking pan with a rack, place the lamb on the rack and pour in 2 cups of beef broth. Do not let the broth touch the lamb.
  • Cook for about 2-2 1/2 hours or until a meat thermometer reads 150 degrees F. Remove from oven and let rest, covered with foil, for about 30 minutes.
  • Slice and serve with gravy (see note).


To make a gravy, add a couple of tablespoons of butter to the broth, make a slurry mixing a couple of tablespoons flour mixed with cold water, bring the broth to a boil and add the slurry, whisking constantly till thickened to your liking.

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