Middle Eastern Leg of Lamb with Yogurt-Tahini Sauce

Cuisinart original

It seems as though Middle Eastern spices were made to go with lamb; this recipe will definitely show you why! The potatoes and onions roast right alongside the meat, making this an impressive and easy main dish for your next dinner party. Leftover lamb is great sliced for sandwiches and spread with the yogurt-tahini sauce.  





1          teaspoon cumin seeds

1          teaspoon coriander seeds

3          cinnamon sticks, halved

1½       teaspoons kosher salt, plus more for sprinkling

½         teaspoon freshly ground black pepper, plus more
            for sprinkling

4          garlic cloves

4          sprigs oregano, leaves only

½         teaspoon cayenne pepper

1⁄3         cup olive oil, divided

1          boneless leg of lamb, 2½ to 3 pounds

1          pound red potatoes, scrubbed, halved and cut into ¼-inch half moons

12        pearl onions, peeled and halved (or 2 shallots, sliced)

Yogurt-Tahini Sauce:

1          cup plain yogurt, whole or reduced fat

1          tablespoon tahini

½         teaspoon fresh lemon juice

½         teaspoon kosher salt

¼         teaspoon ground cumin

            pita bread, toasted and kept warm for serving

Nutritional information

Nutritional information per serving (lamb; based on 10 servings):
Calories 270 (46% from fat) • carb. 11g • pro. 25g • fat 14g • sat. fat 3g
• chol. 37mg • sod. 441mg • calc. 30mg • fiber 1g


1. Prepare the marinade for the lamb: Put the cumin and coriander seeds in a small, dry skillet over medium heat. Cook until seeds are just toasted and fragrant. Put the toasted seeds in a Cuisinart® spice grinder or chopper along with the cinnamon sticks, salt, pepper, garlic, oregano and cayenne. Pulse a few times to break up, scraping down the sides as needed. Add ¼ cup oil and process until a paste has formed.

2. Rub the paste all over the lamb (remove any butcher’s twine or netting so the lamb can be evenly coated). Transfer to a large mixing bowl, cover with plastic, or into a 2-gallon resealable bag. Marinate in the refrigerator overnight.

3. Once lamb has marinated, remove from bowl/bag and tie tightly with butcher’s twine in 2-inch intervals. Cover the baking pan with foil. Add the potatoes and onions, and toss with the remaining olive oil and a couple pinches of salt and a pinch of pepper. Place the lamb on top, centered in the pan.

4. Adjust the rack to position 1 and put the lamb in the oven. Select Dual Cook, first set to Roast at 400°F for 30 minutes, then set to Roast at 300°F for 30 minutes. Press Speed Convection, then Start, to begin roasting.

5. The lamb is cooked when the internal temperature reaches 130°F, for medium rare. Allow it to rest for 10 minutes before slicing and serving.

6. While lamb is cooking, prepare the yogurt sauce. In a small bowl whisk together all of the sauce ingredients until homogenous. Reserve in the refrigerator (this can be made in advance and be stored in an airtight container in the refrigerator for up to 1 week).

7. Slice lamb thinly and serve with the roasted potatoes and onions, along with the yogurt sauce and toasted pita bread. 

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