Roasted Leg of Lamb with Yogurt Mint Marinade
In this dish lamb, a Mediterranean staple, is marinated in yogurt which helps tenderize while mint adds cool and refreshing flavor.
|Zest of 1 lemon|
|1||tbsp||red wine vinegar|
|3||c||Stonyfield Organic Whole Milk Plain Yogurt|
|4||lb||boneless leg of lamb|
|Salt and pepper to taste|
In a bowl combine garlic, yogurt, mint, lemon zest and juice, vinegar, salt and pepper.
Divide marinade in half.
Place one half in a large freezer bag.
Leave the remaining half in bowl, cover and refrigerate.
Place boneless leg of lamb into freezer bag with yogurt mixture.
Let sit in fridge for 3 hours, but not longer than 4 hours.
Preheat oven to 450°.
Remove lamb from mixture and place in a roasting pan.
Brush with remaining mixture from freezer bag.
Sprinkle with salt and generous amount of pepper.
Roast 20 minutes.
Reduce oven temperature to 350°.
Continue roasting until thermometer inserted into thickest part of lamb registers 130°(about 1 hour), baste occasionally with drippings.
Cool 20 minutes.
Serve with reserved sauce.
Garnish with mint leaves.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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