In this dish lamb, a Mediterranean staple, is marinated in yogurt which helps tenderize while mint adds cool and refreshing flavor.
- 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
Calories: 580, Calories from Fat: 210, Total Fat: 24g, Cholesterol: 260mg, Sodium: 210mg, Total Carbohydrate: 7g, Sugars: 5g, Protein: 80g
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.