Ready In: 4 hrs 50 mins
Prep: 3 hrs 10 mins
Cook: 1 hr 20 mins
Yields: 6-8 Servings
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.