Yoghurt-baked Lamb with Rosemary, Mint & Lemon


  • leg of lamb on the bone
  • 1 cup natural unsweetened yoghurt
  • 1 Tbsp finely chopped rosemary (a couple of big sprigs)
  • 1 Tbsp finely chopped mint
  • 1/2 lemon, juice and zest
  • 1 Tbsp olive oil
  • 1/2 tsp salt
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  • 1. Cut several slashes into the plump side of the joint. Combine the yoghurt, rosemary, mint, lemon juice, zest, oil and salt and mix well.

  • 2. 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.

  • 3. 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.

  • 4. 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.

  • 5. 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.

  • 6. (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.)

  • 7. 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.

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