Recipes Ingredients Meat & Poultry Lamb Recipes Roasted Lamb with Garlic and Oregano 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 2 hrs Servings: 8 This lamb is the center of a Greek-style supper. Serve it with our Stuffed Zucchini and White Bean Salad. Ingredients 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 Directions 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. 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. 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. Print