"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, March 21, 2010

Tangy Leg of Lamb

By: Dannon Healthy
"Impress your guests with a roast leg of lamb marinated with yogurt, mustard, and garlic."
Prep Time:
5 Min
Cook Time:
1 Hr 30 Min
Ready In:
4 Hrs 50 Min

1/4 cup fresh lemon juice
3 cloves garlic, pressed
1 1/2 cups Dannon® All Natural Plain Yogurt
3 tablespoons Dijon-style mustard
4 pounds boneless leg of lamb, trimmed of all visible fat, rolled and tied
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a small bowl, mix together lemon juice, garlic, Dannon® All Natural Plain Yogurt and mustard.
Spread the mixture over the lamb, cover lamb and marinate in refrigerator for 3- 4 hours.
Preheat oven to 450 degrees. Sprinkle lamb with salt and pepper and place on a rack in a roasting pan. Bake for 15 minutes, turn the lamb, then roast for another 15 minutes. Reduce oven to 275 degrees and cook for 1-2 hours, or until internal temperature reads 130 degrees for medium. Remove from oven and cover loosely with foil. Let rest 15 minutes before carving. Temperature will continue to rise as the lamb rests.

No comments:

Post a Comment