Cumin-Rubbed Leg of Lamb with Black Olive-Yogurt Sa

Name: Cumin-Rubbed Leg of Lamb with Black Olive-Yogurt Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 3 3/4-pound piece of boneless leg of lamb, trimmed; 1 tablespoon ground cumin; 2 teaspoons hot paprika; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 4 bell peppers, quartered and seeded; 2 cups 2-percent plain Greek yogurt; 1 cup pitted kalamata olives, coarsely chopped; 1/2 cup coarsely chopped flat-leaf parsley leaves; 1 small garlic clove, minced

Servings: persons

1
Light a grill.
2
Set the lamb fat side down on a work surface.
3
Using a large, sharp knife and holding it parallel to the work surface, cut through the thickest part of the meat, leaving it attached at one side so it can be opened like a book.
4
In a small bowl, mix the cumin with the paprika, 2 teaspoons of salt, 1/2 teaspoon of pepper and 1 tablespoon of the olive oil.
5
Rub the cumin paste all over the lamb.
6
In a large bowl, toss the peppers with the remaining 1 tablespoon of olive oil and season with salt and pepper.
7
Grill the lamb and peppers over moderately high heat, turning once, until the meat is medium and the peppers are crisp-tender, about 8 minutes per side.
8
Transfer the lamb to a cutting board and let rest for 10 minutes.
9
Transfer the peppers to a bowl and cover with foil.
10
In a medium bowl, mix the yogurt with the olives, parsley and garlic and season with salt and pepper.
11
Slice the lamb and serve with the grilled peppers and olive-yogurt sauce.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: One 3 3/4-pound piece of boneless leg of lamb, trimmed, 1 tablespoon ground cumin, 2 teaspoons hot paprika, Kosher salt and freshly ground pepper, and more.

Yes, Cumin-Rubbed Leg of Lamb with Black Olive-Yogurt Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cumin-Rubbed Leg of Lamb with Black Olive-Yogurt Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions