Yogurt Marinated Lamb

Ingredients: Makes 12 servings

2 1/2 lbs. Lamb Leg, boneless
1 1/2 cup Greek Yogurt, plain
1 TBSP Garam Masala (Cumin, Coriander Seeds, Peppercorn, Cardamom, Cloves, Cinnamon, Nutmeg)
2 TBSP Ginger, fresh, minced
2 TBSP Garlic cloves, minced
1 tsp Turmeric
1 TBSP Chili Powder
1 TBSP Salt
1/2 tsp Nutmeg
1/2 tsp Cloves, ground
1/2 tsp Cardamon
6-8 Bay Leaves
1/4 tsp Black Pepper, ground

Directions:

1. Trim visible fat from lamb, cut into 1.5” pieces.
2. Combine all ingredients into a large bowl, mix well. Add lamb, set in fridge and let marinate for 6-7 hours, or overnight.
3. Remove lamb, discard excess marinade.
4. Preheat the oven to 325°F. Place the marinated lamb in a covered baking dish or wrap it tightly in foil to help retain moisture. Bake for 25–30 minutes, or until the lamb is tender and reaches an internal temperature of 165°F.

Registered Dietitian Tip: Yogurt-marinated lamb is rich and flavorful, so pair it with a whole grain like farro or brown rice and plenty of colorful vegetables to add fiber and balance. Including a fresh or lightly pickled vegetable and herbs helps brighten the dish and support digestion. A yogurt-based sauce or drizzle of olive oil adds healthy fats while keeping the meal satisfying and well-rounded.

Serving Size: 
Service size: 1/2 cup

Nutritional Information:
Per serving: 140 calories, 5 g fat, 2 g saturated fat, 480 mg sodium, 4 g carbohydrate, 0 g sugar, 1 g fiber, 20 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group