Turkish · Dinner
Roast Lamb and Yogurt Board (High-Protein)
Warm sliced roast lamb leg is piled over lemony whipped yogurt thickened with cottage cheese and studded with toasted pine nuts, sumac, and mint, then boarded with cucumber, cherry tomatoes, and a soft-boiled egg for extra protein. Olive oil, chili flakes, and pomegranate molasses finish the plate.
$7
15 minsPrep
45 minsCook
60 minsTotal
EasyLevel
Nutrition per serving
642Calories
54.3gProtein
37.8gFat
24.1gCarbs
9.4gSugar
5.9gFiber
481mgSodium
484mgChol
12.9gSat Fat
1080mgPotassium
280mgCalcium
5.4mgIron
3.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat lamb leg dry, rub with olive oil, slivered garlic, oregano, cumin, salt, and black pepper. Rest at room temperature 10 minutes while oven heats to 425F.
2
Roast
Place lamb on a small rack and roast at 425F (220C) for 35–40 minutes until a thermometer reads 135F for medium-rare with a deeply browned surface.
3
Rest
Tent the lamb loosely with foil on a cutting board and rest for 10 minutes until juices stop pooling when pressed.
4
Whisk
Whisk Greek yogurt, cottage cheese, lemon juice, and grated garlic in a bowl until smooth with no cottage cheese curds remaining.
5
Toast
Toast pine nuts in a dry small skillet over medium heat for 2–3 minutes, shaking often, until golden brown and fragrant.
6
Build
Spread whipped yogurt base across a board or plate, scatter chickpeas over it, and slice the rested lamb thinly against the grain.
7
Plate
Arrange sliced lamb, halved egg, sliced cucumber, and halved cherry tomatoes over yogurt, scatter pine nuts, sumac, torn mint, and chili flakes on top, then drizzle with olive oil and pomegranate molasses.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 380g380g lamb leg, bone-in
- 4 cloves4 cloves garlic
- 2 tsp2 tsp olive oil, for rubbing
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp ground cumin
- salt and black pepper, to taste
- 240g240g full-fat Greek yogurt
- 114g1/4 cup cottage cheese, full-fat
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- 90g90g cooked chickpeas
- 22 eggs
- 11 cucumber
- 1010 cherry tomatoes
- 2 tbsp2 tbsp pine nuts
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp fresh mint leaves
- 2 tsp2 tsp olive oil, to finish
- 1 tsp1 tsp pomegranate molasses
- pinch of chili flakes
