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