Narragansett Creamery Yogurt-Marinated Hopkins Farm Leg of Lamb

Narragansett Creamery Yogurt-Marinated Hopkins Farm Leg of Lamb
Staff Writer


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, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 43g 67%
  • Carbs 7g 2%
  • Saturated 19g 95%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 18g
  • Polyunsaturated 3g
  • Protein 55g 110%
  • Cholesterol 201mg 67%
  • Sodium 193mg 8%
  • Calcium 112mg 11%
  • Magnesium 81mg 20%
  • Potassium 908mg 26%
  • Iron 5mg 29%
  • Zinc 10mg 68%
  • Phosphorus 569mg 81%
  • Vitamin A 25µg 3%
  • Vitamin C 7mg 12%
  • Thiamin (B1) 0mg 27%
  • Riboflavin (B2) 1mg 46%
  • Niacin (B3) 18mg 89%
  • Vitamin B6 1mg 27%
  • Folic Acid (B9) 70µg 18%
  • Vitamin B12 7µg 124%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 18µg 23%
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