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citrus lamb with cardamom

SkittlesofDoom avatar
Recipe by
K J
@SkittlesofDoom
A place in, WA

This is an adaptation of recipe I found on the NYT website ages ago.

►
yield 4 serving(s)
prep time 20 Min
cook time 1 Hr 30 Min
method Roast

Ingredients For citrus lamb with cardamom

  • 2-4 lb
    boneless leg of lamb
  • ½ c
    whole fat greek yogurt (i use fage 5%)
  • 2 Tbsp
    finely minced fresh mint
  • 2 Tbsp
    finely minced fresh rosemary
  • 2 Tbsp
    finely minced fresh thyme
  • 2 Tbsp
    fresh orange zest
  • 2 Tbsp
    fresh orange juice
  • 1 Tbsp
    dijon mustard
  • 2 tsp
    ground cardamom
  • 2 tsp
    fresh cracked black pepper
  • 1 tsp
    sea salt

How To Make citrus lamb with cardamom

  • 1
    Heat the oven to 425º. Trim any excess fat. Mix together the yogurt, mint, rosemary, thyme, orange zest, orange juice, Dijon, cardamom, salt and pepper. Rub the meat all over with the yogurt mixture, making sure to get the inside hollow. Let rest for 30 minutes at room temperature.
  • 2
    Put the lamb on a rack in a roasting pan. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • 3
    After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; it will be rare at 125°. When lamb has reached your preferred temperature, remove from oven and allow to rest for a minimum of 5 minutes.
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