Marinated with Greek yogurt and spiced with cumin, this lamb from F&W’s Kay Chun roasts in 30 minutes. Instead of the traditional pita, try it in warm tortillas with avocado, cilantro and lime wedges. Slideshow:  Taco Recipes 

Kay Chun
October 2014

Gallery

© Con Poulos

Recipe Summary

active:
30 mins
total:
1 hr 45 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a baking sheet, lay out the lamb. In a small bowl, whisk the yogurt with the oil, garlic, cumin, crushed red pepper, black pepper, salt and 1/4 cup of the orange juice and rub all over the lamb. Wrap in plastic and refrigerate overnight.

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  • Preheat the oven to 450°. Lay the lamb on a rack set over a baking sheet and let stand for 30 minutes. Roast for 30 to 35 minutes, basting occasionally with the remaining 1/4 cup of orange juice, until an instant-read thermometer inserted in the meat registers 130° for medium-rare. Let rest for 15 minutes.

  • Thinly slice the lamb and serve with corn tortillas, avocado, cilantro and lime.

Suggested Pairing

Spicy Australian red.

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