Roast Lamb with Yoghurt Marinade
Treat yourself and the family to a wonderful Sunday roast with this leg of lamb recipe. Roast lamb is too good to be enjoyed only at Easter, and with this recipe you'll be unlocking all the flavour and tenderness that comes with this cut of the lamb.
Shopping list
- 1.5kg leg of lamb
- 4 tbsp Greek yoghurt
- 2 large shallots, finely chopped
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2 beef tomatoes, quartered
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Salt and pepper, to season
- 1 tbsp capers, rinsed
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2 tbsp olive oil
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Bunch of fresh mint, chopped
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Small bunch of basil, chopped
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Juice of 1 lemon
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Fresh parsley, chopped
Method
Mix the Greek yoghurt and lemon juice together in a bowl.
Place the leg of lamb in a large roasting tin and season with salt and pepper. Add the lemon yoghurt marinade along with the shallots and tomatoes. Cover well, transfer to the fridge and leave to marinate overnight.
Preheat the oven to 200ºC and roast the lamb for 20 minutes. Then, reduce the heat to 160ºC and cook for a further 40 minutes.
While the lamb is cooking, mix the herbs, capers and olive oil together in a bowl to make the dressing.
Drizzle the dressing over the lamb once it's cooked, and then cover with foil and leave to rest for 20 minutes before serving.
Ingredients
Directions
Mix the Greek yoghurt and lemon juice together in a bowl.
Place the leg of lamb in a large roasting tin and season with salt and pepper. Add the lemon yoghurt marinade along with the shallots and tomatoes. Cover well, transfer to the fridge and leave to marinate overnight.
Preheat the oven to 200ºC and roast the lamb for 20 minutes. Then, reduce the heat to 160ºC and cook for a further 40 minutes.
While the lamb is cooking, mix the herbs, capers and olive oil together in a bowl to make the dressing.
Drizzle the dressing over the lamb once it's cooked, and then cover with foil and leave to rest for 20 minutes before serving.