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Yogurt-Tahini Sauce:
1 cup plain yogurt, whole or reduced fat
1 tablespoon tahini
½ teaspoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon ground cumin
pita bread, toasted and kept warm for serving
1. Prepare the marinade for the lamb: Put the cumin and coriander seeds
in a small, dry skillet over medium heat. Cook until seeds are just
toasted and fragrant. Put the toasted seeds in a Cuisinart
®
spice
grinder or chopper along with the cinnamon sticks, salt, pepper, garlic,
oregano and cayenne. Pulse a few times to break up, scraping down
the sides as needed. Add ¼ cup oil and process until a paste has
formed.
2. Rub the paste all over the lamb (remove any butcher’s twine or netting
so the lamb can be evenly coated). Transfer to a large mixing bowl,
cover with plastic, or into a 2-gallon resealable bag. Marinate in the
refrigerator overnight.
3. Once lamb has marinated, remove from bowl/bag and tie tightly with
butcher’s twine in 2-inch intervals. Cover the baking pan with foil. Add
the potatoes and onions, and toss with the remaining olive oil and a
couple pinches of salt and a pinch of pepper. Place the lamb on top,
centered in the pan.
4. Adjust the rack to position 1 and put the lamb in the oven. Select Dual
Cook, first set to Roast at 400°F for 30 minutes, then set to Roast at
300°F for 30 minutes. Press Speed Convection, then Start, to begin
roasting.
5. The lamb is cooked when the internal temperature reaches 130°F, for
medium rare. Allow it to rest for 10 minutes before slicing and serving.
6. While lamb is cooking, prepare the yogurt sauce. In a small bowl whisk
together all of the sauce ingredients until homogenous. Reserve in the
refrigerator (this can be made in advance and be stored in an airtight
container in the refrigerator for up to 1 week).
7. Slice lamb thinly and serve with the roasted potatoes and onions, along
with the yogurt sauce and toasted pita bread.
Nutritional information per serving (lamb; based on 10 servings):
Calories 270 (46% from fat) • carb. 11g • pro. 25g • fat 14g • sat. fat 3g
• chol. 37mg • sod. 441mg • calc. 30mg • fiber 1g
Oven Barbecued Ribs
Don’t wait for the summer for barbecued ribs.
Now you can enjoy them all year ’round.
Makes about 4 to 6 servings
Dry rub:
2 tablespoons packed light brown sugar
3 tablespoons chili powder
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
2 pounds St. Louis-style ribs (baby back ribs can be
substituted)
1. Stir dry rub ingredients together well in a small bowl.
2. Rub spices all over the ribs and refrigerate for at least 2 hours but
preferably overnight.
3. When ready to cook, adjust the rack to position 2. Arrange ribs on the
baking pan and put into the oven.
4. Select Dual Cook, first set to Bake at 375°F for 45 minutes then set to
Bake at 250°F for 1 hour and 30 minutes. Press Speed Convection,
then Start, to begin baking.