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

Roasted Leg of Lamb with Yogurt Mint Marinade

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By Stonyfield

• Gluten Free
• Main Dishes
• Mediterranean
• Spring
• Easter

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

Ready In: 4 hours 50 minutes

Level: Easy

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Prep: 3 hours 10 minutes

Cook: 1 hour 20 minutes

Yields: 6-8 Servings

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Ingredients

• 8 cloves garlic (minced)
• Zest of 1 lemon
• 1 T red wine vinegar
• 1 c mint (chopped)
• 1/4 c lemon juice
• 3 cStonyfield Organic Whole Milk Smooth & Creamy Plain
• 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.