Yoghurt-baked Lamb with Rosemary, Mint & Lemon
- leg of Lamb on the bone
- 1 c Natural Unsweetened Yoghurt
- 1 Tbsp finely chopped Rosemary (a couple of big sprigs)
- 1 Tbsp finely chopped Mint
- ½ Lemon, juice and zest
- 1 Tbsp Olive Oil
- ½ tsp Salt
Cut several slashes into the plump side of the joint. Combine the yoghurt, rosemary, mint, lemon juice, zest, oil and salt and mix well.
Coat the lamb with the yoghurt mixture, working it gently into the slashes. Place the lamb in a plastic bag and wrap it around so that the yoghurt marinade is in contact with the meat.
Marinate in the fridge for 5 hours, or up to 24 hours, giving it a “massage” from time to time to coat with the marinade.
Preheat the oven to 180ºC. Place the lamb into a roasting pan and pour over as much of the yoghurt marinade as you can salvage from the bag, spreading it over the meat.
Bake the lamb in the preheated oven for 20 minutes then reduce the temperature to 170ºC and continue to roast, allowing a cooking time of 20-25 minutes per 500g.
(To roast a leg of lamb on the bone, calculate the cooking time by allowing 20-25 minutes per 500g at 170°C. For a boneless joint, allow 20 minutes per 500g. Do the first 20 minutes at 180°C to seal the meat a little then reduce the temperature to 170°C for the remainder.)
Once cooked, remove the lamb from the oven and leave it to rest for 10-15 minutes before carving. This lamb is delicious served warm or cold.
Courtesy of Food Magazine. Recipe by Sophie Gray. Photography by Shaun Cato-Symonds.
Tip: The yoghurt marinade ensures the meat is tender and juicy and forms a tangy crust.