Narragansett Creamery Yogurt-Marinated Hopkins Farm Leg of Lamb Recipe


Nutrition

Cal/Serving: 651
Daily Value: 33%
Servings: 8

Low-Carb
Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat43g67%
Saturated19g95%
Trans0g0%
Carbs7g2%
Fiber1g3%
Sugars4g0%
Protein55g110%
Cholesterol201mg67%
Sodium193mg8%
Calcium113mg11%
Magnesium82mg20%
Potassium911mg26%
Iron5mg30%
Zinc10mg68%
Vitamin A254IU5%
Vitamin C7mg12%
Thiamin (B1)0mg27%
Riboflavin (B2)1mg46%
Niacin (B3)18mg89%
Vitamin B61mg26%
Folic Acid (B9)71µg18%
Vitamin B127µg124%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K17µg22%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

Riesling

For this recipe, we like to use Narragansett Creamery Yogurt, as it is slightly tangy and fragrant. When mixed with a variety of fresh herbs, it serves as a fresh marinade, brightening the flavor of the roasted leg of lamb. This recipe requires the leg of lamb to marinate overnight. 

3.64
Ratings50

INGREDIENTS

  • 2 cups yogurt, preferably from Narragamsett Creamery
  • 1/4 cup lemon juice
  • 2 tablespoons cilantro
  • 1 tablespoon rosemary
  • 2 tablespoons mint
  • 2 tablespoons parsley
  • 1 tablespoon thyme
  • 2 tablespoons chopped garlic
  • 2 shallots, chopped
  • 1/4 tablespoon vegetable oil
  • One 5-pound leg of lamb, butterflied
  • Kosher salt and black pepper, to taste

DIRECTIONS

 

For the marinade, puree the yogurt, lemon juice, mint, cilantro, rosemary, parsley, thyme, garlic, and shallots in a blender. With blender running, drizzle in the vegetable oil until fully incorporated.  

Rub the marinade all over the leg of lamb. Season with salt and pepper and refrigerate overnight.

To roast the leg of lamb, preheat oven to 375 degrees. Place the leg of lamb in a roasting pan with ½ cup of water. Roast for 1 ½ hours or until the internal temperature reaches 130 degrees.  Rest the meat for 15 minutes before slicing.

To plate, slice leg of lamb to desired thickness and transfer to a serving platter.

Recipe Details

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human