CARDAMOM;SPICED LEG OF LAMB
1 Kirkland Signature Australian leg of lamb (about 4 to 6 pounds)
2 lemons, 1 zested
½ teaspoon salt
Freshly ground pepper
2 cups plain nonfat Greek-style yogurt
;⁄; cup fresh mint leaves, cut in thin strips
6 large garlic cloves, peeled and minced
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
Rosemary sprigs for garnish
Place lamb in a shallow baking dish. Cut lemons and squeeze three halves over
the lamb. Reserve fourth half. Season meat with salt and pepper.
In a medium bowl, whisk together yogurt, mint, garlic, lemon zest, cinnamon,
cardamom, ½ teaspoon salt, ½ teaspoon pepper and 2 tablespoons juice from
reserved half lemon. Rub yogurt mixture over entire lamb; cover and refrigerate
lamb at least 5 hours or overnight.
Remove lamb from refrigerator 1 hour before cooking to bring it to room
temperature and facilitate uniform cooking.
Preheat broiler. Transfer lamb to a roasting pan. Place lamb about 5" under
broiler for 5 minutes, or until meat is seared and browned on top. Preheat oven
to 325°F. Loosely cover lamb with foil and transfer to oven. After 1 hour, check
internal temperature at thickest part of meat. For medium-rare, it should reach
135°F. Temperature will continue to increase slightly while the lamb rests. Allow
meat to rest for 15 minutes before serving. Carve into slices to serve. Garnish
with additional mint if desired. Makes 8 to 12 servings.
Recipe by chef Renee Scharo;.