! small leg of lamb

2 cups yogurt
1 bundle of fresh Mint
Marinate Lamb with yogurt & chop mint.
Marinate Leg of lamb in a plastic bag or container for 24 hours or a few hours with the yogurt & mint.

( 24 hours optional )

20 cloves of garlic

fresh Rosemary

olive oil for Drizzling on Lamb

Sea salt & freshly ground black pepper

Preheat oven to 325 degrees.

Rinse the lamb leg & pat dry. Trim fat if any.

Marinate Leg in a plastic bag or container for 24 hours or a few hours with all the yogurt & cut up mint. Keep refrigerated.

Cut all raw garlic into long slivers

Cut slits in the lamb leg with a sharp knife, insert slivers of garlic. ( all around the leg).

Rub leg with salt, pepper and rosemary,
Drizzle olive oil on top of lamb.

In a large, heavy skillet, warm the oil over medium-high heat. When the oil is very hot, sear the lamb well on all sides, using tongs and leaning the meat up against the sides of skillet.

Transfer the lamb to the rack seam-side up and roast for about 1 hour, basting every 15 minutes with the pan liquid.

Roast in oven for 20 - 25 minutes per pound, or until internal temperature reaches 145 - 150 degrees for medium rare.

Remove lamb from oven an let sit for 15 minutes before serving.
Drizzle with a little more olive oil,

Repeat the seasoning of the lamb on all sides very generously with sea salt and pepper.

Garnish with Fresh Rosemary.
Enjoy <3

Can be served with oven roasted butter potatoes
Hummus, my Middle Eastern salad, I will post soon.