Yogurt-Marinated Leg of Lamb
Serves 4
A leg of lamb is a wonderful thing. You can do very little and it
will taste good; and when it comes out of the oven, all golden and
fragrant, you’ll have enough meat to feed an army. But don’t invite
an army over to eat this leg of lamb: you want to save the leftovers
to make a Leftover Lamb BLT. The yogurt here helps tenderize
the meat, and as far as flavors go, you can take it in a variety of
directions: for example, try cutting little slits all over the lamb and
inserting slivers of garlic before roasting. Also, try toasting about a
tablespoon of coriander seeds in a dry skillet until you start to
smell them, then grind them in a spice grinder and sprinkle all over
the lamb. Or you can keep it simple and follow this
straightforward recipe; serve it with tsatsiki*, a Greek salad, and a
big, bold red wine and you’ll be a very happy camper.2 cups plain Greek yogurt (Fage is good)
1 tablespoon olive oil
1 tablespoon dried oregano
Juice of 1 lemon
1 tablespoon kosher salt, plus more to taste
One 5-to 7-pound leg of lamb, bone-in, silver skin removed
(ask your butcher to do this)