1 Leg of Lamb
1 tub of yogurt
20 cloves of garlic ( sliced)
1 brunch of fresh mint ( minced )
fresh rosemary
Olive oil
sea salt
fresh ground pepper

1 large plastic bag
fresh mint for garnish
fresh Rosemary sprigs

Trim off excess fat from the leg of lamb.

With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision.

Cover with yogurt over the lamb and then sprinkle with the chopped rosemary & mint.

Place the leg of lamb in a plastic bag or wrap with a plastic wrap for an overnight marinating & refrigerate.

Marinade, for at least 8 hours and up to 24 hours.
The next day place the lamb in large roasting pan. Remove most of the yogurt.

Sprinkle with salt. Mix oil, minced rosemary, and garlic in bowl. Rub over lamb.

Preheat oven to 350F. Roast lamb until thermometer inserted into thickest part registers 1300F for medium-rare, basting occasionally with pan juices, about 1~2 hours. ( depends on the size )

Transfer to a platter. Tent loosely with foil; let stand for 15 minutes before cutting.

Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan.

Place on burner over medium heat. Add any lamb juices from platter.

Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.

Cut lamb into thin slices; arrange on platter. Pour pan juices over.

Garnish with mint & rosemary sprigs.

The lemon chickpeas recipe is a nice side-dish with lamb.

The next day we make pan roasted lamb, sandwiches with fresh mint, yogurt, tomatoes, slices persian cucumbers & fresh greens in a pita bread pocket. I also make lamb soup with the bone.
Recipe will be added soon .( Lamb soup )