Roasted Lamb with Garlic and Oregano

Prep Time:
20 mins
Total Time:
2 hrs

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


  • 12 garlic cloves (about 1 head), peeled

  • ¼ cup olive oil

  • 1 tablespoon dried oregano

  • ½ plus ⅛ teaspoon ground cinnamon

  • Coarse salt and freshly ground pepper

  • 1 boned leg of lamb (5 to 6 pounds), rolled and tied

  • 1 ½ cups low-fat plain yogurt

  • ½ 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.

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