Roast Lamb With Yogurt-Mint Glaze

• 1 (5-pound) boned leg of lamb
• 4 garlic cloves, sliced
• 2 cups plain low-fat yogurt
• 1/3 cup chopped fresh mint
• 1 teaspoon ground cumin
• 1/8 teaspoon pepper
• Dash of ground red pepper
• 2 bay leaves
• 12 peeled red potatoes, quartered (about 3 1/2 pounds)
• Olive oil-flavored cooking spray
• 3/4 teaspoon salt

1. Trim fat from lamb. Make several small slits in lamb; stuff with garlic slices. Combine yogurt and next 5 ingredients (yogurt through bay leaves) in a large zip-top bag; add lamb. Seal and marinate in refrigerator for at least 8 hours.
2. Preheat oven to 450u0b0.
3. Remove lamb from bag, reserving marinade. Place lamb on a broiler pan; insert meat thermometer into thickest portion of lamb. Pour marinade over lamb; arrange potatoes around lamb. Lightly coat potatoes with cooking spray, and sprinkle with salt. Bake at 450u0b0 for 15 minutes. Reduce oven temperature to 325u0b0 (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145u0b0 (medium-rare) to 160u0b0 (medium). Let stand 10 minutes.

lamb, garlic, yogurt, fresh mint, ground cumin, pepper, ground red pepper, bay leaves, red potatoes, olive oil, salt

Taken from www.myrecipes.com/recipe/roast-lamb-with-yogurt-mint-glaze (may not work)