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Roasted Leg of Lamb with Feta Vinaigrette

Roasted leg of lamb is finished with a tangy feta vinaigrette for bright, Mediterranean-inspired flavor. Savory lamb and sharp cheese create a bold, balanced dish.

Source: American Lamb Board
Serving Size 8 - 10
Prep Time 15 mins.
Marinate Time Overnight
Cook Time 2 1/2 hrs.

Ingredients

  • 1 lamb leg, boneless (6 to 7 pounds)
  • 1 pint plain Greek yogurt
  • 1 tablespoon curry powder
  • 4 minced garlic cloves
  • 1 teaspoon kosher salt
  • 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

Preparation

  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° for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness.
  3. To make the Feta Vinaigrette mix together in a bowl lemon juice, vinegar, parsley, oil, salt, and pepper. Add the cheese.
  4. Remove lamb from oven; let rest for 15 minutes.
  5. Slice to desired thickness; top with Feta Vinaigrette.

Roasted Leg of Lamb with Feta Vinaigrette

Roasted leg of lamb is finished with a tangy feta vinaigrette for bright, Mediterranean-inspired flavor. Savory lamb and sharp cheese create a bold, balanced dish.

8 - 10 Prep: 15 mins. marinade Marinate: Overnight Cook: 2 1/2 hrs.

Preparation

  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° for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness.
  3. To make the Feta Vinaigrette mix together in a bowl lemon juice, vinegar, parsley, oil, salt, and pepper. Add the cheese.
  4. Remove lamb from oven; let rest for 15 minutes.
  5. Slice to desired thickness; top with Feta Vinaigrette.
Source: American Lamb Board

Ingredients

  • 1 lamb leg, boneless (6 to 7 pounds)
  • 1 pint plain Greek yogurt
  • 1 tablespoon curry powder
  • 4 minced garlic cloves
  • 1 teaspoon kosher salt
  • 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

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