Roast Leg Of Lamb

Tuesday, April 13, 2010

For Easter this year I’ve decided that we will have lamb instead of beef as usual. Even though traditionally lamb is the choice of meat for many home due to religious reason, but for us it just a family gathering as usually. This is a time for the kids to enjoy eggs hunt and adult to get together and enjoy the lazy Sunday meal.

Since I am having 20 guests give or take over, I’ve decided to included turk-duck-hen as another one of the main entrée. And since it was store bought, I don’t have a recipe for it. Only to follow direction.

Getting back to the lamp, I am proud to say it was a success. We didn’t have any left over the next day. Everyone love and compliments on how yummy and flavorful it was. And what makes it so much better is the garlic yogurt sauce. The creamy tangy sauce just compliments the flavor of the lamb so well.


6-8 Lb of leg of lamb bone or without
1 Large onion minced by using a blender
½ Cup of garlic minced
3 Tbsp red pepper flake
1 Tbsp of kosher salt
1 Bunch of thymes leaves only
3 Tbsp of peppercorn grinded
3 Tbsp of olive oil
½ Tsp cumin powder


1. Rub the lamb with olive oil thoroughly.
2. Mix the rest of the dry ingredients together and rub on the top of the lamb.
3. Next mix the onion and garlic and pat on top of the dried ingredients.
4. Place in the refrigerator and marinate overnight.
5. Set oven to 350 F on boil and place the lamb in a baking dish rack and cook for 45 minutes or until it reach 160 for medium rare. I cooked mine until it well done a little over an hour.

Garlic Yogurt Sauce


½ Cup o yogurt or sour cream
5 Clove of garlic
½ Tsp spicy mustard
2 Tbsp of mayo
Salt to taste


1. Roast garlic until charcoal.
2. Remove and mash to a paste.
3. In a mixing bowl add the yogurt, mayo, garlic and salt, mix well.


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