Sautéed zucchini or spinach makes a delicious accompaniment. Serve with a dry red wine such as a Naoussa from Greece or a Zinfandel or Pinot Noir from California. Baklava from a local Middle Eastern market is the ideal after-dinner sweet.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Mix first 5 ingredients in large glass baking dish. Season with generous amount of pepper. Add lamb, turning to coat. Cover and refrigerate overnight.
Step 2
Preheat oven to 450°F. Drain lamb and transfer to large roasting pan. Season both sides with salt and generous amount of pepper. Arrange fat side down in pan. Roast 15 minutes. Reduce oven temperature to 375°F and continue roasting until thermometer inserted in thickest part of lamb registers 130°F for rare, about 20 minutes. Let stand 10 minutes. Cut into slices. Arrange on platter. Garnish with mint sprigs and serve.
