Narragansett Creamery Yogurt-Marinated Hopkins Farm Leg of Lamb

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

8
Servings
524
Calories Per Serving
Deliver Ingredients

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.

Yogurt Shopping Tip

Stock up on good quality extra-virgin olive oil, feta cheese, Kalamata olives, red wine vinegar, oregano, and lemons – these ingredients are central to Greek cuisine

Yogurt Cooking Tip

Simplicity is the secret to Greek cuisine, so paying attention to details such as marinating, seasoning well, and using only the freshest ingredients is key.

Nutritional Facts

Total Fat
34g
53%
Sugar
4g
N/A
Saturated Fat
15g
75%
Cholesterol
158mg
53%
Protein
44g
87%
Carbs
8g
3%
Vitamin A
27µg
3%
Vitamin B12
6µg
97%
Vitamin B6
0.4mg
22.1%
Vitamin C
8mg
14%
Vitamin E
0.2mg
0.9%
Vitamin K
20µg
25%
Calcium
114mg
11%
Fiber
1g
4%
Folate (food)
58µg
N/A
Folate equivalent (total)
58µg
15%
Iron
4mg
24%
Magnesium
69mg
17%
Monounsaturated
14g
N/A
Niacin (B3)
14mg
70%
Phosphorus
462mg
66%
Polyunsaturated
3g
N/A
Potassium
765mg
22%
Riboflavin (B2)
0.6mg
37.3%
Sodium
870mg
36%
Thiamin (B1)
0.3mg
21.6%
Zinc
8mg
54%