Print Options:

Roast Lamb with Yoghurt Marinade

Yields1 ServingPrep Time2 hrsCook Time1 hr 30 minsTotal Time3 hrs 30 mins

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.

 1.50 kg 1.5kg leg of lamb
 2 Beef tomatoes, quartered
 2 Large shallots, finely shopped
 2 tbsp Olive oil
 4 tbsp Greek yoghurt
 Salt and pepper, to season
 Bunch of fresh mint, chopped
 Small bunch of basil, chopped
 Juice of 1 lemon
 1 tbsp Capers, rinsed
 Fresh parsley, chopped
1

Mix the Greek yoghurt and lemon juice together in a bowl.

2

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.

3

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.

4

While the lamb is cooking, mix the herbs, capers and olive oil together in a bowl to make the dressing.

5

Drizzle the dressing over the lamb once it's cooked, and then cover with foil and leave to rest for 20 minutes before serving.