Roast Lamb With Yogurt-Mint Glaze For excellent results, marinate the lamb for eight hours in our spicy yogurt mixture. 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 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. Sealand marinate in refrigerator for at least 8 hours. Preheat oven to 450 degrees. 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 450 degrees for 15 minutes. Reduce oven temperature to 325 degrees (do not remove lamb from oven). Bake an additional 1 hour and 15 minutes or until thermometer registers 145 degrees (medium-rare) to 160 degrees (medium). Let stand 10 minutes. YIELD: 12 servings. From Cooking Light, April 2002 middle eastern recipe index christina m k al-sudairy Save 59% on Cooking Light!