Ingredients
- One 3 3/4-pound piece of boneless leg of lamb, trimmed
- 1 tablespoon ground cumin
- 2 teaspoons hot paprika
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 4 bell peppers, quartered and seeded
- 2 cups 2-percent plain Greek yogurt
- 1 cup pitted kalamata olives, coarsely chopped
- 1/2 cup coarsely chopped flat-leaf parsley leaves
- 1 small garlic clove, minced
Description
Food & Wine
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