Roast Lamb Recipe by Wendy Viator
It was a happy day ‘round the Woodman dining table when Judi’s daughter Wendy married Ted Viator. After all, Ted’s mom Bessie, was an extraordinary cook. Although Bessie (whose maiden name was Chionopulos) grew to love the Boutchie New Year’s Rappie Pie tradition (which Wendy and Ted now host), it was said to be slightly easier for the Woodman clan to instantly fall in love with her exquisite Greek dishes, including this tried-and-true family pleaser.
Roast Lamb Ingredients
Leg of lamb, about 6 lbs.
2 cups plain Greek yogurt
4 cloves garlic, chopped
Juice from ½ lemon
1 cup loosely packed mint leaves, stems removed, and sliced
½ teaspoon cinnamon
1⁄3 teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon fresh ground pepper
How to Make Roast Lamb with Yogurt Marinade
In a small bowl combine the yogurt, garlic, lemon juice, mint, cinnamon, nutmeg, salt, and pepper. Place the lamb fat side up in a non-reactive roasting pan, and cover with yogurt mixture. Cover pan with foil or plastic wrap and refrigerate over night.
Remove from the refrigerator at least one hour before roasting. Preheat oven to 450˚F. Roast for about 20 minutes, then reduce oven temperature to 350˚F, cooking for approximately 1½ hrs. Let rest for 15 minutes before carving. Serves 6 to 8.
After enjoying your roast lamb make sure to check out our new cookbook for dessert and other meal ideas!