citrus lamb with cardamom

Name: Citrus Lamb with Cardamom
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 2-4 pound(s) boneless leg of lamb; ½ cup(s) whole fat greek yogurt (i use fage 5%); 2 tablespoon(s) finely minced fresh mint; 2 tablespoon(s) finely minced fresh rosemary; 2 tablespoon(s) finely minced fresh thyme; 2 tablespoon(s) fresh orange zest; 2 tablespoon(s) fresh orange juice; 1 tablespoon(s) dijon mustard; 2 teaspoon(s) ground cardamom; 2 teaspoon(s) fresh cracked black pepper; 1 teaspoon(s) sea salt

6 Pinches 1 Photo

K J

A place in, WA

Updated on Sep 3, 2020

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

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Roast

yield 4 serving(s)

Ingredients

2-4 pounds boneless leg of lamb
½ cup whole fat greek yogurt (i use fage 5%)
2 tablespoons finely minced fresh mint
2 tablespoons finely minced fresh rosemary
2 tablespoons finely minced fresh thyme
2 tablespoons fresh orange zest
2 tablespoons fresh orange juice
1 tablespoon dijon mustard
2 teaspoons ground cardamom
2 teaspoons fresh cracked black pepper
1 teaspoon sea salt

How To Make citrus lamb with cardamom

Step 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.

Step 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.
Step 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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