Roasted Lamb With Yogurt Raita Sauce Recipe

Recipe By Slurrp

This roasted lamb with yogurt raita sauce is a flavorful and tender dish that is perfect for special occasions or a Sunday dinner. The lamb is marinated in a mixture of spices, garlic, and lemon juice, then roasted to perfection. The yogurt raita sauce adds a refreshing and tangy element to the dish, making it a well-balanced and delicious meal.

4.9
13 Rating -
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Non Vegdiet
55minstotal
10minsPrep
55m.total
10m.Prep
Roasted Lamb With Yogurt Raita Sauce
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ingredients serve

Ingredients for Roasted Lamb With Yogurt Raita Sauce Recipe

  • 1 pound Boneless Leg Of Lamb
  • as per your need Marinade
  • 0.06 cup Olive Oil
  • 1 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Lemon Juice
  • 1/4 tablespoon Dried Rosemary
  • 1/4 tablespoon Dried Thyme
  • 1/4 teaspoon Salt
  • 0.13 teaspoon Black Pepper
  • as needed Yogurt Raita Sauce
  • 1/4 cup Plain Yogurt
  • 0.13 Ucumber, Grated And Squeezed To Remove Excess Moisture
  • 1/2 tablespoon Fresh Mint, Chopped
  • 1/4 tablespoon Fresh Dill, Chopped
  • 1/4 Clove Garlic, Minced
  • As required Salt And Pepper To Taste

Directions: Roasted Lamb With Yogurt Raita Sauce Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the marinade ingredients and mix well.
  • STEP 2.Rub the marinade all over the lamb, making sure it is evenly coated.
  • STEP 3.Cover the lamb with plastic wrap and refrigerate for at least 4 hours or overnight.
  • STEP 4.Preheat the oven to 325°F (160°C).
  • STEP 5.Place the marinated lamb on a roasting rack in a roasting pan.
  • STEP 6.Roast the lamb for about 20 minutes per pound, or until the internal temperature reaches your desired level of doneness.
  • STEP 7.Remove the lamb from the oven and let it rest for 10-15 minutes before carving.
  • STEP 8.Serve the roasted lamb with the yogurt raita sauce and your choice of side dishes.

Cooking Tips

  • For a more intense flavor, marinate the lamb overnight.
  • Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
  • If you prefer a spicier raita sauce, add some chopped fresh chili peppers or a pinch of cayenne pepper.

Storage and Serving

  • Leftover roasted lamb can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the lamb in a preheated oven at 350°F (175°C) for about 10-15 minutes or until heated through.
  • Serve the roasted lamb with roasted vegetables, couscous, or a fresh salad for a complete meal.
Nutrition
value
123
calories per serving
3 g Fat7 g Protein14 g Carbs3 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    7g
  • Carbs
    14g
  • Fiber
    3g

MacroNutrients

  • Carbs
    14g
  • Protein
    7g
  • Fiber
    3g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    117mg
  • Iron
    2mg
  • Vitamin A
    415mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    24mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    55mg
  • Manganese
    1mg
  • Phosphorus
    72mg
  • Selenium
    12mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp