Yogurt-Marinated Leg of Lamb |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night. Ingredients:
2 cups greek yogurt |
1/4 cup extra virgin olive oil |
1/2 cup fresh mint, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
5 lbs leg of lamb, bone-in |
Directions:
1. 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
2. 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.
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