Roast Lamb Royale


  • 1 (8 pound) leg of lamb
  • 1/4 teaspoon pepper
  • Juice from 1 freshly squeezed lemon
  • 3 cloves garlic
  • 1 1/2 teaspoons oregano
  • 3 cups plain yogurt


  1. Remove excess fat from lamb.
  2. Combine garlic, pepper and oregano. Crush garlic; work spices into a paste. With the point of a sharp knife, make 3 (1-inch) slits several inches apart in lamb down to the bone. Put 1/4 of seasoning mixture into slits, pressing down close to the bone.
  3. Rub lamb well with lemon juice and spread on remaining seasoning. With a spatula, cover lamb with 1/2-inch coating of plain yogurt; refrigerate overnight.
  4. Two hours before roasting set lamb out at room temperature.
  5. Heat oven to 350 degrees F.
  6. Place lamb on a rack in a roasting pan and roast for 3 to 3 1/2 hours. Every half hour, baste with remaining yogurt marinade.

Yield: 10 to 12 servings

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