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Yoghurt-baked Lamb with Rosemary, Mint & Lemon

Try this Yoghurt-baked Lamb with Rosemary, Mint & Lemon for a tender, zesty roast. It's a fresh take on a classic Kiwi favourite.
Recipe Tip The yoghurt marinade ensures the meat is tender and juicy and forms a tangy crust.
Photo of Yoghurt-baked Lamb with Rosemary, Mint & Lemon

Ingredients

  • 1 cup natural unsweetened yoghurt
  • 1 tablespoons finely chopped rosemary
  • 1 tablespoons finely chopped mint
  • 1/2 teaspoons salt
  • 3 kilograms leg of lamb on the bone
  • 1/2 lemon, juice and zest
  • 1 tablespoons olive oil
  • 1 cup natural unsweetened yoghurt
  • 1 tablespoons finely chopped rosemary
  • 1 tablespoons finely chopped mint
  • 1/2 teaspoons salt
  • 3 kilograms leg of lamb on the bone
  • 1/2 lemon, juice and zest
  • 1 tablespoons olive oil

Method

  1. Step 1 of 6
    Cut several slashes into the plump side of the joint. Combine the yoghurt, rosemary, mint, lemon juice, zest, oil and salt and mix well.
  2. Step 2 of 6
    Coat the lamb with the yoghurt mixture, working it gently into the slashes. Place the lamb in a plastic bag and wrap it around so that the yoghurt marinade is in contact with the meat.
  3. Step 3 of 6
    Marinate in the fridge for 5 hours, or up to 24 hours, giving it a "massage" from time to time to coat with the marinade.
  4. Step 4 of 6
    Preheat the oven to 180ºC. Place the lamb into a roasting pan and pour over as much of the yoghurt marinade as you can salvage from the bag, spreading it over the meat.
  5. Step 5 of 6
    Bake the lamb in the preheated oven for 20 minutes then reduce the temperature to 170ºC and continue to roast, allowing a cooking time of 20-25 minutes per 500g.
    Instruction tip
    • Tip Bone-in lamb: Roast at 170°C for 20-25 mins per 500g. Boneless: Roast 20 mins per 500g. For either, start the first 20 mins at 180°C to seal the meat, then drop to 170°C for the remaining time.
  6. Step 6 of 6
    Once cooked, remove the lamb from the oven and leave it to rest for 10-15 minutes before carving. This lamb is delicious served warm or cold.

Method

  1. Step 1 of 6
    Cut several slashes into the plump side of the joint. Combine the yoghurt, rosemary, mint, lemon juice, zest, oil and salt and mix well.
  2. Step 2 of 6
    Coat the lamb with the yoghurt mixture, working it gently into the slashes. Place the lamb in a plastic bag and wrap it around so that the yoghurt marinade is in contact with the meat.
  3. Step 3 of 6
    Marinate in the fridge for 5 hours, or up to 24 hours, giving it a "massage" from time to time to coat with the marinade.
  4. Step 4 of 6
    Preheat the oven to 180ºC. Place the lamb into a roasting pan and pour over as much of the yoghurt marinade as you can salvage from the bag, spreading it over the meat.
  5. Step 5 of 6
    Bake the lamb in the preheated oven for 20 minutes then reduce the temperature to 170ºC and continue to roast, allowing a cooking time of 20-25 minutes per 500g.
    Instruction tip
    • Tip Bone-in lamb: Roast at 170°C for 20-25 mins per 500g. Boneless: Roast 20 mins per 500g. For either, start the first 20 mins at 180°C to seal the meat, then drop to 170°C for the remaining time.
  6. Step 6 of 6
    Once cooked, remove the lamb from the oven and leave it to rest for 10-15 minutes before carving. This lamb is delicious served warm or cold.

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