Exotic Leg of Lamb
Savor the rich, aromatic flavors of this Exotic Leg of Lamb, a show-stopping centerpiece perfect for any special occasion or celebratory feast. This recipe combines tender, juicy bone-in leg of lamb with a vibrant marinade of Greek yogurt, fresh garlic, ginger, bold spices like cumin, coriander, cinnamon, and turmeric, and a hint of red pepper for gentle heat. Marinated overnight, the lamb absorbs a symphony of exotic flavors before being roasted to perfection, achieving a deliciously caramelized crust and succulent interior. With minimal hands-on prep and oven-baked convenience, this dish pairs beautifully with roasted vegetables, fluffy basmati rice, or warm flatbread. Garnish with fresh cilantro for a stunning presentation your guests will love. Perfectly spiced and irresistibly tender, this Exotic Leg of Lamb is a surefire way to elevate your holiday table or dinner gathering!
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Recipe Information
Ingredients
- 1 piece (approx. 5 lbs) bone-in leg of lamb
- 1 cup Greek yogurt
- 4 cloves fresh garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon turmeric powder
- 0.5 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 whole lemon juice of a lemon
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Start by trimming any excess fat from the leg of lamb using a sharp knife, but leave a thin layer to keep the meat juicy while cooking.
In a large mixing bowl, combine the Greek yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, ground cinnamon, turmeric, crushed red pepper flakes, kosher salt, black pepper, olive oil, and juice of a lemon. Mix well until a smooth marinade forms.
Place the leg of lamb in a large baking dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring it is fully coated. Use your hands to rub the marinade thoroughly into the meat.
Cover the dish with plastic wrap or seal the bag, then refrigerate for at least 8 hours or overnight to allow the flavors to penetrate the meat.
When ready to cook, remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes. Preheat your oven to 375°F (190°C).
Place the marinated lamb on a roasting rack set over a roasting pan to catch the drippings. Roast the lamb for 1 hour and 45 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium when checked with a meat thermometer.
Remove the lamb from the oven and loosely tent it with aluminum foil. Let it rest for 15-20 minutes before carving to allow the juices to redistribute.
Carve the lamb into slices and arrange on a serving platter. Garnish with chopped fresh cilantro, if desired. Serve with roasted vegetables, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 359 mg | 16% | |
| Total Carbohydrate | 3.6 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
