Roasted Leg of Lamb with Yogurt Mint Marinade

Rating: 
0
No votes yet
Like it:

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

580
Calories
24g
Fat
80g
Protein

Ingredients

8 clv 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
Nutrition Information: 
Calories: 
580
Calories from Fat: 
210
Total Fat: 
24g
Cholesterol: 
260mg
Sodium: 
210mg
Total Carbohydrate: 
7g
Sugars: 
5g
Protein: 
80g

Preparation:

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.

Ingredients

8 clv 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
Nutrition Information: 
Calories: 
580
Calories from Fat: 
210
Total Fat: 
24g
Cholesterol: 
260mg
Sodium: 
210mg
Total Carbohydrate: 
7g
Sugars: 
5g
Protein: 
80g

Comments and Reviews