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Jim Coleman Recipes

Rosemary Citrus Lamb

For this recipe you will need:

  • 1 tb minced lime zest
  • 1 tb freshly squeezed lime juice
  • 1 tb chopped fresh rosemary leaves
  • Salt and Pepper to taste
  • 2 1/2 pounds of boneless center-cut leg of lamb
  • 1/3 cup of red wine
  • 2 cups of plain yogurt
  • 1/2 cup of beef stock

To prepare this recipe:

In a bowl, combine the lime zest, lime juice, rosemary, salt and pepper. Rub all over the lamb. Place the lamb in a baking dish, cover, and marinate in the refrigerator overnight, turning occasionally.

Preheat the oven to 400 degrees.

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 for 45 - 55 minutes for medium-rare, or to desired doneness.

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

©2005 WHYY