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 Go to recipes By Stonyfield Gluten Free Main Dishes Mediterranean Spring EasterIn 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 Prep: 3 hours 10 minutes Cook: 1 hour 20 minutes Yields: 6-8 Servings Print RecipeIngredients8 cloves garlic (minced) Zest of 1 lemon1 T red wine vinegar1 c mint (chopped)1/4 c lemon juice3 cStonyfield Organic Whole Milk Smooth & Creamy Plain4 lb boneless leg of lamb Salt and pepper to tastedirectionsStep 1In a bowl combine garlic, yogurt, mint, lemon zest and juice, vinegar, salt and pepper.Step 2Divide marinade in half.Step 3Place one half in a large freezer bag.Step 4Leave the remaining half in bowl, cover and refrigerate.Step 5Place boneless leg of lamb into freezer bag with yogurt mixture.Step 6Let sit in fridge for 3 hours, but not longer than 4 hours.Step 7Preheat oven to 450°.Step 8Remove lamb from mixture and place in a roasting pan.Step 9Brush with remaining mixture from freezer bag.Step 10Sprinkle with salt and generous amount of pepper.Step 11Roast 20 minutes.Step 12Reduce oven temperature to 350°.Step 13Continue roasting until thermometer inserted into thickest part of lamb registers 130° (about 1 hour), baste occasionally with drippings.Step 14Cool 20 minutes.Step 15Serve with reserved sauce.Step 16Garnish with mint leaves.