Roasted Leg of Lamb with Yogurt Mint Marinade

By Stonyfield

In this dish lamb, a Mediterranean staple, is marinated in yogurt which helps tenderize while mint adds cool and refreshing flavor.

Ready In: 4 hrs 50 mins

Level: Easy

Prep: 3 hrs 10 mins

Cook: 1 hr 20 mins

Yields: 6-8 Servings


  • 8 cloves garlic (minced)
  • Zest of 1 lemon
  • 1 T red wine vinegar
  • 1 c mint (chopped)
  • 1/4 c lemon juice
  • 3 c Stonyfield Organic Whole Milk Plain Yogurt
  • 4 lb boneless leg of lamb
  • Salt and pepper to taste
  • directions

    Step 1

    In a bowl combine garlic, yogurt, mint, lemon zest and juice, vinegar, salt and pepper.

    Step 2

    Divide marinade in half.

    Step 3

    Place one half in a large freezer bag.

    Step 4

    Leave the remaining half in bowl, cover and refrigerate.

    Step 5

    Place boneless leg of lamb into freezer bag with yogurt mixture.

    Step 6

    Let sit in fridge for 3 hours, but not longer than 4 hours.

    Step 7

    Preheat oven to 450°.

    Step 8

    Remove lamb from mixture and place in a roasting pan.

    Step 9

    Brush with remaining mixture from freezer bag.

    Step 10

    Sprinkle with salt and generous amount of pepper.

    Step 11

    Roast 20 minutes.

    Step 12

    Reduce oven temperature to 350°.

    Step 13

    Continue roasting until thermometer inserted into thickest part of lamb registers 130° (about 1 hour), baste occasionally with drippings.

    Step 14

    Cool 20 minutes.

    Step 15

    Serve with reserved sauce.

    Step 16

    Garnish with mint leaves.

    make it with yogurt instead!