Leg of Lamb with Mint Yogurt Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

Leg of lamb is an interesting cut to roast because it’s composed of several different muscles that are fairly tender on their own but are bound to one another by tough connective tissue. This calls for moderate roasting so that you get some tenderizing from the cooking yet don’t cook the lamb so hard that the exterior is overdone while the meat is still cold at the bone. As with pan-roasted pork tenderloin, I prefer a healthy coating of crushed coriander s