Directions:
- In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
- Place the leg of lamb in rack in a roasting pan.
- Coat the leg with yogurt mixture all over.
- Cover the lamb with plastic wrap (do not use foil to cover the lamb).
- Refrigerate for 24 hours.
- Set oven to 375 degrees.
- Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
- Let rest for 15 minutes before serving.
- Delicious!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.8 Kcal (790 kJ) | ||
| Calories from fat | 99.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Cholesterol | 52.41mg | 17% | |
| Sodium | 862.83mg | 36% | |
| Potassium | 398.66mg | 8% | |
| Total Carbs | 5.59g | 2% | |
| Sugars | 3.23g | 13% | |
| Dietary Fiber | 0.51g | 2% | |
| Protein | 17.16g | 34% | |
| Vitamin C | 5.1mg | 8% | |
| Iron | 2.2mg | 12% | |
| Calcium | 95.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 139.23 Kcal (583 kJ) | ||
| Calories from fat | 73.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 17% | |
|---|---|---|---|
| Cholesterol | 38.65mg | 17% | |
| Sodium | 636.31mg | 36% | |
| Potassium | 294mg | 8% | |
| Total Carbs | 4.13g | 2% | |
| Sugars | 2.38g | 13% | |
| Dietary Fiber | 0.38g | 2% | |
| Protein | 12.65g | 34% | |
| Vitamin C | 3.7mg | 8% | |
| Iron | 1.6mg | 12% | |
| Calcium | 70.5mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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