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Recipe Provided By
"Running to the Kitchen"Prep Time
15 min
Cook Time
2 hrs
Total Time
2 hrs 15 min
Servings
6 to 8
Ingredients
Lamb
- 3 to 5 pounds boneless leg of American Lamb
- 1/4 cup chopped fresh dill
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 lemon, juiced
- Salt and pepper, to taste
Apricot Salsa
- 1/2 cup chopped dried apricots
- 1/4 cup diced red onion
- 3 tablespoons chopped fresh mint
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon honey
- 1/2 large cucumber, peeled and diced
- Salt and pepper, to taste
Yogurt Sauce
- 4 ounces plain Greek yogurt
- 1/2 lemon, juiced
- Salt and pepper, to taste
Serving
- Pitas
- Pea shoots
Directions
For the American Lamb: In a small bowl, combine dill, oil, garlic, shallot, lemon juice, salt and pepper; whisk to combine. Rub the mixture over the entire surface of the leg of lamb. Place in a roasting dish; roast at 375°F until thermometer reads 135°F to 140°F for medium rare (cook time will depend on lamb size). Remove from oven. Cover with foil; let rest for at least 15 minutes before slicing (meat will continue to cook a little once removed from oven).
For the Apricot Salsa: In a bowl, mix together apricots, onion, mint, oil, honey, cucumber, salt and pepper.
For the Yogurt Sauce: In a small bowl, mix together yogurt, lemon juice, salt and pepper.
To serve: Toast pitas on a grill or greased skillet until golden brown. Add lamb to the pitas, top with Yogurt Sauce, Apricot Salsa, and garnish with fresh pea shoots.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
