Narragansett Creamery Yogurt-Marinated Hopkins Farm Leg of Lamb



  • 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
  • shallots, chopped
  • 1/4 Tablespoon  vegetable oil
  • One  5-pound leg of lamb, butterflied
  •   Kosher salt and black pepper, to taste

More Recipes

by The Ocean House Cookbook

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. 



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.


Calories per serving:

651 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 347g 534%
  • Carbs 55g 18%
  • Saturated 151g 757%
  • Fiber 6g 23%
  • Trans 0g
  • Sugars 34g
  • Monounsaturated 141g
  • Polyunsaturated 27g
  • Protein 441g 882%
  • Cholesterol 1,606mg 535%
  • Sodium 1,545mg 64%
  • Calcium 892mg 89%
  • Magnesium 650mg 163%
  • Potassium 7,265mg 208%
  • Iron 42mg 233%
  • Zinc 82mg 544%
  • Phosphorus 4,551mg 650%
  • Vitamin A 200µg 22%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 3mg 215%
  • Riboflavin (B2) 6mg 367%
  • Niacin (B3) 143mg 714%
  • Vitamin B6 4mg 212%
  • Folic Acid (B9) 563µg 141%
  • Vitamin B12 59µg 990%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 146µg 182%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...