greek lamb
8 servings
Serve with tzatziki.
| 5 pounds | boneless leg of lamb |
| [MARINADE] | |
| 32 ounces | plain yogurt |
| ½ cup | extra virgin olive oil |
| 1 | lemon, zested |
| ½ cup | lemon juice |
| ¾ cup | rosemary leaves |
| 2 teaspoons | kosher salt |
| 1 teaspoon | ground black pepper |
- Mix marinade ingredients. Marinate lamb overnight.
- Scrape off marinade. Season with salt and pepper.
- Roast at 375 degrees or grill to internal temperature of 125 degrees.