Food Recipes Dinner Meat Dishes Cold Roasted Leg of Lamb with Cilantro-Jalapeño Yogurt 1 Review Cold slices of lamb are a fail-safe dinner party main. A tangy yogurt sauce laced with lime and cilantro takes it to the next level. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Greg DuPree Active Time: 35 mins Total Time: 3 hrs 55 mins Yield: 8 to 10 Ingredients 3 garlic cloves 1/4 cup chopped shallot 2 tablespoons extra-virgin olive oil 1 teaspoon cumin seeds 1 1/2 tablespoons plus 1 teaspoon kosher salt, divided 2 1/4 teaspoons black pepper, divided 1 (3 3/4-pound) well-trimmed boneless leg of lamb (about 4 1/2 pounds before trimming) 1 cup plain whole-milk Greek yogurt 1 1/2 cups loosely packed fresh cilantro leaves, plus more for garnish 3 tablespoons fresh lime juice 3 seeded chopped jalapeños 1 scallion, chopped (about 2 tablespoons) 4 anchovy fillets (1/4 ounce) 1/2 teaspoon flaky sea salt Pita bread, for serving Directions Preheat oven to 325°F. Place garlic, shallot, oil, cumin seeds, 11/2 tablespoons kosher salt, and 2 teaspoons pepper in a mini food processor; process until mostly smooth, about 30 seconds. Rub spice paste all over lamb. Tie with kitchen twine, securing at 1-inch intervals to form a neat roast. Transfer to a wire rack set inside a large rimmed baking sheet. Roast lamb in preheated oven until an instant-read thermometer inserted in thickest portion registers 135°F, 1 hour and 20 minutes to 1 hour and 30 minutes. Transfer lamb to a platter, and let cool to room temperature, about 1 hour. Cover with aluminum foil, and refrigerate until chilled, about 1 hour. Meanwhile, place yogurt, cilantro, lime juice, jalapeños, scallion, anchovies, remaining 1 teaspoon kosher salt, and remaining 1/4 teaspoon pepper in a mini food processor; process until smooth, about 45 seconds. Remove kitchen twine from lamb; discard twine. Cut lamb into thin slices, and sprinkle with flaky sea salt. Garnish with cilantro. Serve with sauce and pita bread. Suggested Pairing Juicy, complex Côtes du Rhône. Originally appeared: June 2019 Rate It Print