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Jim Coleman Recipes

Rosemary Citrus Lamb Roast

For this recipe you will need:

1 tablespoon minced lime zest
1 tablespoon freshly squeezed lime juice
1 tablespoon chopped fresh rosemary leaves
Salt and pepper to taste
2 1/2 lbs. boneless center-cut leg of lamb
1/3 cup red wine
2 cups plain yogurt
1/2 cup Beef stock

To prepare this recipe:

In a bowl, combine the lime zest and juice with the rosemary, salt and pepper. Completely rub all over the meat. Place in a baking dish and marinate in the refrigerator overnight, turning occasionally.

Preheat the over to 400 F.

Line a roasting pan with foil and place a cooking rack on top of the foil. Place the meat on top of the rack and roast in the oven 45 to 55 minutes for medium-rare, or the the desired doneness.

Transfer the lamb to a cutting board and sit for 10 minutes. Meanwhile, add the wine to the foil-lined roasting pan and deglaze. Transfer to a saucepan and reduce the liquid to a glaze, about 4 or 5 minutes. In a mixing bowl, whisk together the yogurt and stock. Whisk into the glaze and season with salt and pepper. Carve the lamb and arrange the slices on serving plates. Spoon the sauce over.

Serves: 4

©2005 WHYY