Wednesday, July 15, 2015

Mustard and Herb Crusted Lamb with Yogurt Sauce

Mustard and Herb Crusted Lamb with Yogurt Sauce

Leg of lamb is a fancy meal that takes forever and is made for holidays, right? Pfft, says who? Add this to the many myths about cooking because lamb is juicy, delicious, can be prepared fairly quickly and is perfect for a weeknight meal. No need to break out the fancy wine either because it's so good with a refreshing summer ale.

Mustard and Herb Crusted Lamb with Yogurt Sauce
American lamb is what I usually prefer because it's got a deep, rich flavor but tends to be a bit less gamey than the imported variety. And my butcher was all to happy to remove the bone, butterfly it for me and tie it up for no extra charge. Grilling outdoors would be ideal but, as you know, I'm a big city girl during the week. But where there's a will, there's a way. A grill pan on the stovetop and finishing it in the oven gave me the same flavors and was quite fast.

And in keeping with my easy weeknight lamb dinner, I didn't even bother making potatoes or rice. All I wanted was some good pita bread, a tangy yogurt and cucumber sauce and a brew. Amber ales usually go well with grilled lamb but I found that a local summer ale hit just the right note. Full flavored enough to stand up to the meat but still crisp and refreshing.

Want to know more about lamb for dinner? Head on over to the American Lamb Board's website where you can vote on your favorite beer pairings and have a chance to win an ultimate lamb grilling package! They are my go-to for information on cooking lamb and have a wonderfully helpful Lamb 101 Infographic.


Mustard and Herb Crusted Lamb with Yogurt Sauce
by Hungry Couple
Prep Time: 15 Minutes
Cook Time: 30 Minutes, depending on desired doneness
Ingredients (4 Servings)
  • 1 Small boneless leg of American lamb (approx. 3 - 4 lbs.)
  • 1/4 Cup olive oil
  • 4 Cloves garlic, peeled
  • 1 Tablespoon mustard
  • 1 Teaspoon dried oregano
  • 1 Small handful fresh parsley
  • Salt and pepper to taste
  • 2 Tablespoons panko breadcrumbs

  • Yogurt Sauce:
  • 1 Cup Greek style yogurt
  • 1 Clove garlic, peeled and finely minced
  • 1/2 Large seedless cucumber, peeled and diced
  • 1 Tablespoon olive oil
  • 1/4 Teaspoon dried oregano
  • Salt and pepper to taste
Instructions
Mustard and Herb Crusted Lamb with Yogurt Sauce
Note that you can grill the leg whole but for quicker cooking, ask the butcher to butterfly it for you.

Add the olive oil, garlic cloves, mustard, oregano and parsley to a small food processor and pulse until you have a paste. Season with salt and pepper.

Rub the mixture all over your lamb and sprinkle on the breadcrumbs. Place on the grill or on a grill pan in the oven at 400 degrees.

The best way to determine when your lamb is ready is with a meat thermometer. For medium rare its 145 degrees, medium 160 degrees and well done 170 degrees. Note that carryover cooking will raise the temperature by about 10 degrees so pull your meat when it's 10 degrees lower than what you'd like.

Make the yogurt sauce by combining the Greek yogurt, garlic and oregano in a bowl. Stir in the diced cucumber and season with salt and pepper. Drizzle on the olive oil.

Allow the cooked lamb to rest for a few minutes. This will allow the juices to redistribute and keep your meat moist and there will also be some carryover cooking.

Slice and serve with pita bread and the yogurt sauce.

Powered by Recipage

This recipe was sponsored by the American Lamb Board. Thank you for supporting the products and foods I love and use in my kitchen.

9 comments:

  1. That is one sexy hunk of lamb. It looks amazingly juicy, and I love the herb crust. Pinned.

    ReplyDelete
  2. I can't get over how gorgeous the glaze on this is. I want to slap this between two slices of bread and have the best lamb sandwich ever!

    ReplyDelete
  3. Anita, you make lamb look downright glamorous! The lamb + the soft pita + the yogurt sauce = perfection in my book!

    ReplyDelete
  4. Look at that gorgeous leg of lamb. Love that you served it classically with pita and yogurt sauce. It's like gyros but a million times better.

    ReplyDelete
  5. Looks like a gorgeous hunk of meat!

    ReplyDelete
  6. I'm not a big meat eater, but it's things like this that guarantee I'll never be a vegetarian! I just had some wonderful lamb two days ago, so this just makes me want more lamb! Yum! Superb recipe!

    ReplyDelete
  7. I'm not a big meat eater, but it's things like this that guarantee I'll never be a vegetarian! I just had some wonderful lamb two days ago, so this just makes me want more lamb! Yum! Superb recipe!

    ReplyDelete
  8. I stop dead in m tracks every time I see that first photo with that glistening sheen on it. Seriously mouthwatering stuff!!!

    ReplyDelete
  9. You make lamb look so pretty and I already know this is going to taste amazing. Must and herb crust and yogurt sauce is all I need to make me happy!

    ReplyDelete

We'd love to hear from you!

Note: Only a member of this blog may post a comment.