Roasted Leg of Lamb with Feta Vinaigrette

Roasted Leg of Lamb with Feta Vinaigrette

   8-10 SERVINGS    15 MINUTE PREP TIME     8-12 HOUR MARINATE TIME      2-1/2 HOUR COOK TIME

Ingredients for Lamb

1 Cedar Springs or Shepherd’s Pride, Lamb leg, boneless (6 to 7 pounds)
1 pint plain Greek yogurt
1 tablespoon curry powder
4 cloves minced garlic
1 teaspoon kosher salt

Ingredients for Feta Vinaigrette

1/2 cup juice from 2 lemons
2 ounces red wine vinegar
1/2 bunch parsley, chopped
4 ounces extra virgin olive oil
Salt and pepper to taste
1/2 pound feta cheese, coarsely crumbled

Directions for Lamb

  1. Mix yogurt, curry, garlic and salt; rub over lamb. Refrigerate; marinate overnight.
  2. Place lamb on roasting rack in a roasting pan. Roast at 375°F for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness.
  3. Remove from oven; let rest for 15 minutes.
  4. Slice to desired thickness; top with Feta Vinaigrette.

 

Suggestion: Serve with roasted fingerling potatoes and green beans.

Directions for Feta Vinaigrette

In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper. Add the cheese.

Recipe and image provided by the American Lamb Board

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