Recipe for Leg of LambRoast Marinated Leg of LambThis recipe for leg of lamb requires time for the lamb to marinate overnight in a garlicky-yogurt based marinade. Add to the marinade some Dijon, grated orange peel, fresh rosemary and other flavorings and you've got a succulent leg of lamb that you will want to make again and again.
1 leg of lamb, about 6 pounds
2 tablespoons Dijon mustard 1 cup plain yogurt 2 tablespoons soy sauce
1/4 cup olive oil 6 cloves garlic, minced 2 tablespoons grated orange peel 1/2 cup fresh rosemary leaves Freshly ground pepper and coarse sea salt to taste.
Wipe the lamb dry with paper towels and trim off any fat. In a small bowl, combine mustard, yogurt, soy sauce, olive oil, garlic, orange peel, rosemary and pepper. Spread mixture evenly over the lamb, then wrap it in foil in the refrigerator overnight. The next day... Bring lamb to room temperature before cooking it. Preheat oven to 400 F. Season lamb with salt and put on a rack. Roast it for 15 minutes. Turn heat down to 375 F and roast it for 9 to 11 minutes a pound for rare, 12 to 15 minutes a pound for medium. This leg of lamb recipe makes 8 to 10 servings.
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