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.
- 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
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.