Follow these steps for perfect results
Plain whole-milk yogurt
plain
Ground cumin
ground
Dark brown sugar
packed
Instant espresso powder
instant
Ground cloves
ground
Boneless leg of lamb
well-trimmed, butterflied
Preheat oven to 475°F (245°C).
In a small bowl, combine yogurt, cumin, brown sugar, espresso powder, and cloves.
Mix until sugar dissolves.
Place lamb on a rimmed baking sheet, fat side up.
Sprinkle generously with salt and pepper.
Spread 1/3 of the yogurt mixture evenly over the lamb.
Turn the lamb over.
Sprinkle generously with salt and pepper.
Spread the remaining yogurt mixture evenly over the lamb.
Roast for about 25 minutes, or until a thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare.
Transfer lamb to a platter.
Let rest for 10 minutes before slicing.
Slice thinly and serve.
Expert advice for the best results
Marinate the lamb for longer for a more intense flavor.
Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
Serve with a side of roasted vegetables or couscous.
Everything you need to know before you start
15 minutes
Lamb can be marinated overnight.
Slice lamb thinly and arrange on a platter. Garnish with fresh herbs and a drizzle of olive oil.
Serve with roasted vegetables.
Serve with couscous or rice.
Serve with a yogurt-based sauce.
Pairs well with lamb and savory flavors.
Complements the roasted flavors.
Discover the story behind this recipe
Lamb is a popular dish in many Mediterranean cultures.
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