Tangy Leg of Lamb

Quick Info

Dinner Dairy Under 15 min 4


Tangy Leg of Lamb


Marinade your lamb chops using this easy recipe for a tangy, homemade dinner dish!


  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, pressed
  • 1-1/2 cups DANNON® All Natural Plain Yogurt
  • 3 Tbsp. Dijon-style mustard
  • 4 lb. boneless leg of lamb, trimmed of all visible fat, rolled and tied
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper


In a small bowl, mix together lemon juice, garlic, DANNON® All Natural Plain Yogurt and mustard.

Spread mixture over the lamb, cover lamb and marinate in refrigerator for 3-4 hours.

Preheat oven to 450F. Sprinkle lamb with salt and pepper and place on a rack in a roasting pan. Bake for 15 minutes, turn the lamb, then roast for another 15 minutes. Redue oven to 275F and cook for 1-2 hours, or until internal temperature reads 130F for medium. Remove from oven and cover loosely with foil. Let rest 15 minutes before carving. Temperature will continue to rise as the lamb rests.

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