Marinated Leg of Lamb Roast in Spiced Yogurt
Perfect roast for a holiday meal or special occasion, the marinade insures the meat is moist and tender.
Ingredients
- 1-1/2 cup Greek yogurt
- 3 tbsp olive oil
- 1/3 cup balsamic vinegar
- 4 tbsp fresh squeezed lemon juice Juice of one lemon
- 2 tbsp dijon mustard
- 2 tbsp chopped garlic 2-3 cloves
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh mint chopped
- 1 tbsp dried oregano
- 1 tbsp. urfa bibber flake* see note
- 1 tbsp sea salt
- 1-1/2 tsp black pepper or to taste
- 1 tsp cumin powder
- 6 - 7 lbs Butterflied boneless lamb leg
Instructions
- Chop all garlic and fresh herbs place in a large bowl
- Add all ingredients and mix thoroughly, cover and let sit at room temperature to allow flavors to blend.
- Remove lamb from packaging, Unroll and trim all extra fat and silver skin membrane.
- Pour marinade mixture over lamb liberally rubbing unto both sides. Re-tie lamb Allow to marinade refrigerated minimally 6 hours up to overnight.
- Preheat oven to 425℉. Remove lamb from refrigerator. Place lamb on a roasting rack and allow some of the excess marinade to drain and to sit at room temperature (just to take the chill off)
- Place roast on the middle rack in the oven. Cook at 425℉ for 15 minutes
- Reduce the heat to 325℉ for approx. a total time of 2-1/2 hours, until the internal temperature reaches 125℉ for medium rare. 135℉ for medium Remove from oven allow to rest for 15 minutes before slicing.
Notes
If you don't have or can't find Urfa Bibber available, add 1 teaspoon cayenne pepper powder and 3 teaspoons smoked paprika. It will be the closest flavor profile.
Nutrition
Serving: 8ozCalories: 277kcalCarbohydrates: 4gProtein: 37gFat: 12gSaturated Fat: 3gCholesterol: 108mgSodium: 745mgPotassium: 578mgFiber: 1gSugar: 2gVitamin A: 449IUVitamin C: 4mgCalcium: 61mgIron: 4mg
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