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
One 4 1/2- to 5-pound butterflied boneless leg of lamb
1 cup plain Greek yogurt
1/4 cup extra-virgin olive oil
9 garlic cloves, minced
3 tablespoons ground cumin
1 teaspoon crushed red pepper
1 teaspoon black pepper
1/2 teaspoon kosher salt
1/2 cup fresh orange juice
Corn tortillas, avocado, cilantro sprigs and lime wedges, for serving
How to Make It
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.
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.
Spicy Australian red.
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