New This Month

Roasted Lamb with Garlic and Oregano

This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, April 2006


  • 12 garlic cloves (about 1 head), peeled
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1/2 plus 1/8 teaspoon ground cinnamon
  • Coarse salt and freshly ground pepper
  • 1 boned leg of lamb (5 to 6 pounds), rolled and tied
  • 1 1/2 cups low-fat plain yogurt
  • 1/2 cup lightly packed flat-leaf parsley leaves, finely chopped


  1. Preheat oven to 475 degrees. In a blender, puree garlic, oil, oregano, 1/2 teaspoon cinnamon, 1 tablespoon coarse salt, and 1 1/2 teaspoons pepper. Place lamb in a roasting pan; rub with garlic mixture. Roast, turning pan once, 30 minutes. Reduce temperature to 350 degrees; roast, until a thermometer inserted in center registers 130 to 135 degrees, 50 to 60 minutes for medium-rare.

  2. Meanwhile, make yogurt sauce: In a bowl, whisk together yogurt, parsley, and remaining 1/8 teaspoon cinnamon; season with salt and pepper. Refrigerate until ready to serve.

  3. Transfer lamb to cutting board, and tent loosely with foil; let rest 20 minutes. Remove strings from lamb, and cut into 1/2-inch-thick slices. Serve with yogurt sauce.

Reviews Add a comment

  • Alexie
    9 APR, 2010
    I made this for Easter dinner and my family loved it! The yogurt sauce was alright, but I made tzaziki instead with the leftovers and it was better received. I will add this recipe to my favourites list.