Change things up with your protein by preparing this juicy roasted leg of lamb rubbed with a flavorful paste of garlic and Greek seasonings. Top it with Mint Tzatziki Yogurt sauce to really dial up the flavor!
What Makes is Roasted Leg of Lamb with Yogurt Sauce Healthy?
Lamb is almost always grass-fed, which offers numerous health benefits over their conventionally raised counterparts. It contains lower overall fat and increased vitamin and mineral content.
Additionally, grass-fed lamb are often produced without added hormones or antibiotics and may promote better animal welfare and environmental sustainability through pasture-based farming practices.
However, remember that some American lamb is “grain-finished,” meaning they are fed grain at the end of life to fatten them before slaughter. This approach leads to lots of marbling and a mellower flavor.
Shop for grass-fed, sustainably raised lamb, whether for this roasted leg of lamb or other lamb recipes.
We have discussed the probiotic benefits of yogurt for gut health, which supports a good balance of gut bacteria. Additionally, mint may have digestive properties that can help alleviate gastrointestinal discomfort and promote overall digestive wellness.
Ingredients for Roasted Leg of Lamb
For the lamb roast, you’ll need the following ingredients (refer to the recipe card for exact quantities):
- boneless leg of lamb (ideally pasture-raised)
- extra virgin olive oil
- dried oregano
- dried parsley
- dried thyme
- kosher salt
- black pepper
- fresh garlic
- dijon mustard
- red wine vinegar
- fresh lemon, juiced
For the Yogurt Mint Tzatziki Sauce, you’ll need:
- plain Greek yogurt
- scallions, chopped roughly
- medium cucumber (peeled, seeded, and chopped)
- fresh garlic, chopped roughly
- extra virgin olive oil
- fresh lemon juice
- lemon zest
- chopped fresh mint leaves
- salt & pepper to taste
How to Make the Roasted Leg of Lamb
In a small bowl, mix the olive oil, dried oregano, dried parsley, dried thyme, salt, pepper, garlic, dijon, red wine vinegar, and lemon juice.
Rub the oil and seasoning mixture all over the leg of lamb. Place the lamb, fat cap upwards, on a greased rack in a rimmed roasting pan. Let the lamb rest on the counter for 1 hour.
Preheat oven to 425°.
Insert an oven-safe meat thermometer in a thick part of the lamb and roast the lamb for 15 minutes at 425°.
Lower the oven temperature to 350° and continue roasting for about 1 hour and 25 minutes, or until the thermometer reaches 140° for medium or 135° for medium rare.
Remove the lamb from the oven and cover loosely with foil. Let it rest for 20-25 minutes before slicing and serving.
How to Make Yogurt Mint Tzatziki Sauce
Add the yogurt, scallions, cucumber, garlic, oil, lemon juice, lemon zest, mint, salt, and pepper to a small food processor or blender. Puree until smooth.
Taste the sauce and adjust salt and pepper as desired.
Transfer the sauce to a serving bowl until ready to use. The sauce can be prepared and stored in the refrigerator until ready to serve.
Serving Suggestions
Serve your Roasted Leg of Lamb with the yogurt sauce on the side. Sprinkle with chopped scallions if desired.
Side items you can consider include:
- Roasted or grilled carrots, zucchini or other colorful veggies
- Roasted red or sweet potatoes
- Fresh green salad with a greek vinaigrette
- Rice pilaf or couscous
Recipe FAQs
Can I use a bone-in leg of lamb instead of boneless?
Yes, you can use a bone-in leg of lamb for this recipe. Use the same method and temperature as described in the recipe but your cooking time will be longer. Just watch the meat thermometer and remove the lamb from the oven when it reaches 135° for medium rare or 140° for medium.
How long should I marinate the lamb?
For best results, marinate the lamb for at least 1 hour or overnight in the refrigerator.
Can I use dried mint instead of fresh mint for the Tzatziki sauce?
While fresh mint is preferred for its vibrant flavor, you can use dried mint if fresh is not available. Adjust the quantity to taste.
Can I make the Tzatziki sauce ahead of time?
Yes, Tzatziki sauce can be made beforehand and stored in the refrigerator for up to 2-3 days.
Roasted Leg of Lamb with Mint Yogurt Sauce
Ingredients
Lamb Roast:
- 4 lb boneless leg of lamb
- 1 Tbsp olive oil
- 2 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cloves garlic
- 1 Tbsp dijon mustard
- 1 Tbsp red wine vinegar
- 1/2 lemon, juiced
Yogurt Tzatziki Sauce:
- 1/2 cup plain Greek yogurt
- 2 scallions, chopped roughly
- 1 medium cucumber (peeled, seeded, and chopped) or 2 small Persian cucumbers
- 1 clove garlic, chopped roughly
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 Tbsp chopped fresh mint leaves
- salt & pepper to taste
Instructions
Lamb Roast:
- In a small bowl, mix the olive oil, dried oregano, dried parsley, dried thyme, salt, pepper, garlic, dijon, red wine vinegar, and lemon juice.
- Rub the oil and seasoning mixture all over the leg of lamb. Place the lamb, fat cap upwards, on a greased rack in a rimmed roasting pan. Let the lamb rest on the counter for 1 hour.
- Preheat oven to 425°.
- Insert an oven-safe meat thermometer in a thick part of the lamb and roast the lamb for 15 minutes at 425°.
- Lower the oven temperature to 350° and continue roasting for about 1 hour and 25 minutes, or until the thermometer reaches 140° for medium or 135° for medium rare.
- Remove the lamb from the oven and cover loosely with foil. Let it rest for 20 minutes before slicing and serving.
Mint Yogurt Sauce:
- Add the yogurt, scallions, cucumber, garlic, oil, lemon juice, lemon zest, mint, salt, and pepper to a small food processor or blender. Puree until smooth.
- Taste the sauce and adjust salt and pepper as desired.
- Transfer the sauce to a serving bowl until ready to use. The sauce can be prepared and stored in the refrigerator until ready to serve.
2 Comments
I’ve been looking for a reliable way to cook lamb. This one’s a keeper! And I will be using that Taziki sauce for more than this recipe. Yum.
I’ve been looking for a reliable way to cook lamb. This one’s a keeper for sure! And I’ll be using the Tzaziki sauce for more than lamb. Yum.