Logo Print This Recipe

Roast Lemon Yogurt Lamb

Posted by Peggy on April 1, 2010

Roast Lemon Yogurt Lamb
Recipe: Roast Lemon Yogurt Lamb


  • 1 1/2 cups (18 ounces) plain yogurt, strained yogurt preferred
  • 1/2 cup (apx. 3 lemons) freshly squeezed lemon juice
  • 2 teaspoons cumin
  • 2 teaspoons nutmeg
  • 2 teaspoons ground cloves
  • 1 large white onion, sliced
  • 1 (5 1/2 pound) boneless leg of lamb


  1. In a non-reactive pan large enough to accommodate lamb, combine yogurt, lemon juice, cumin, nutmeg and cloves. Stir in onions.
  2. Remove plastic netting from lamb, if necessary, and open. Liberally season both sides of lamb with kosher salt and freshly ground pepper and place in pan with yogurt. Spread yogurt and onion mixture evenly over lamb. Cover with plastic wrap and refrigerate at least 12 hours and up to 24 hours.
  3. Remove lamb from refrigeration and let come to room temperature.
  4. Preheat oven to 325˚.
  5. Wipe excess yogurt from lamb and place in a well-oiled roasting pan or baking dish on top of onions.
  6. On center rack of oven, roast lamb ,uncovered, until thickest part of lamb registers 130˚-135˚ on an instant-read oven thermometer for rare lamb, 145-150˚ for medium-rare to medium cooked lamb. (Note your pieces of lamb on the exterior will be cooked further than the interior.)
  7. Let lamb rest at least 10 minutes before carving.

Recipe adapted from a recipe by Michael Fields which won the American Lamb Council's "Food Editors' Choice" Recipe Contest in 1989. It also appeared in a recipe collection that Barbara Kafka prepared to benefit the James Beard Foundation and in Gael Green's book "Insatiable".

Active Time: 20 minutes

Marinate Time: 12-24 hours

Roast Time: 1 1/2-2 1/2 hours

Rest Time: 10 minutes

Number of servings (yield): 8-10 servings

Copyright © Peggy Lampman's dinnerFeed.