This Marinated Leg of Lamb Roast in Spiced Yogurt is perfect for a holiday table, special occasion, or a Sunday meal. The yogurt marinated ensures a foolproof melt in your mouth interior. It also forms a perfectly seasoned exterior crust.
The marinade makes the meat on our Yogurt Marinated Roast Leg of Lamb
Bold and flavor forward. This marinade is a mix of cultures of the Mediterranean region. The Greek yogurt tenderizes and also removes any gamey lamb taste. Likewise, balsamic vinegar tenderizes while adding a sweet tangy note. A splash of Citrus, from the Lemon imparts bright acidity. Garlic and Mustard give the marinade a mild bite. Balanced with a mix of savory herbs such as rosemary, thyme and oregano. In addition cumin adds a an earthy note. Urfa bibber is a turkish chili pepper that is sun-dried and crushed. Smokey and earthy with a raisin-like texture and color. This is probably a difficult spice to find for many however it is available. To buy online you can try here, Savory Spice Shop If you choose not to use Urfa Bibber see our recipe note below.
Other Uses for the Spiced Yogurt Marinade.
The flavors of the marinade are also versatile. It will work equally as well on different cuts of lamb. Use it on beef, poultry or shellfish work equally as well. Whether roasted or grilled the results speak for itself.
Some Sides to Consider.
The flavors will find it’s way to a Greek/Turkish style meal.
- A fresh Shepherd’s Salad or Tomato and Cucumber Salad, topped with Feta cheese.
- Grilled vegetable’s such as; Eggplant, Peppers, Onions, and Carrots
- Roasted Potatoes
- Our Tzatziki sauce, for dipping
- Plenty of warm Pita bread for the passing
We hope you enjoyed this recipe from our kitchen to yours. We would love to here from you.
Marinated Leg of Lamb Roast in Spiced Yogurt
Ingredients
- 1-1/2 cup Greek yogurt
- 3 tbsp olive oil
- 1/3 cup balsamic vinegar
- 4 tbsp fresh squeezed lemon juice Juice of one lemon
- 2 tbsp dijon mustard
- 2 tbsp chopped garlic 2-3 cloves
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh thyme chopped
- 2 tbsp fresh mint chopped
- 1 tbsp dried oregano
- 1 tbsp. urfa bibber flake* see note
- 1 tbsp sea salt
- 1-1/2 tsp black pepper or to taste
- 1 tsp cumin powder
- 6 - 7 lbs Butterflied boneless lamb leg
Instructions
- Chop all garlic and fresh herbs place in a large bowl
- Add all ingredients and mix thoroughly, cover and let sit at room temperature to allow flavors to blend.
- Remove lamb from packaging, Unroll and trim all extra fat and silver skin membrane.
- Pour marinade mixture over lamb liberally rubbing unto both sides. Re-tie lamb Allow to marinade refrigerated minimally 6 hours up to overnight.
- Preheat oven to 425℉. Remove lamb from refrigerator. Place lamb on a roasting rack and allow some of the excess marinade to drain and to sit at room temperature (just to take the chill off)
- Place roast on the middle rack in the oven. Cook at 425℉ for 15 minutes
- Reduce the heat to 325℉ for approx. a total time of 2-1/2 hours, until the internal temperature reaches 125℉ for medium rare. 135℉ for medium Remove from oven allow to rest for 15 minutes before slicing.
