Rosemary Roast Leg of Lamb with Mint Yogurt Sauce

Ingredients

• 1500 g Lamb leg
• 20 tbsp Fresh rosemary
• 20 oz Garlic
• 75 g Lemon
• 45 ml Olive oil
• 6 tbsp Salt
• 1 tsp Ground black pepper
• 500 g Baby potatoes
• 200 g Asparagus
• 200 g Greek yogurt
• 5 cup Fresh mint leaves
• 15 cups Lemon juice
• 3 tbsp Honey
• 1 tsp Salt
• 1 tsp Ground black pepper

Instructions

1. Let the leg of lamb sit at room temperature for a while.
2. Score the surface of the leg of lamb with a knife.
3. Chop the rosemary; slice or crush the garlic.
4. Mix rosemary, garlic, olive oil, salt, and ground black pepper into a marinade.
5. Rub and massage the marinade evenly over the leg of lamb.
6. Squeeze in lemon juice; marinate for a while, or refrigerate for at least a couple of hours.
7. Preheat the oven to a hot temperature.
8. Wash the baby potatoes and cut them in half; wash the asparagus.
9. Place the leg of lamb in a roasting pan; arrange the baby potatoes around it and add a little olive oil and salt.
10. Roast at a hot temperature until browned.
11. Lower to a moderate temperature and continue roasting; add the asparagus during the last portion of the roasting time.
12. While roasting, periodically spoon the pan juices over the leg of lamb.
13. Finely chop the mint leaves.
14. Mix Greek yogurt, mint, lemon juice, salt, and ground black pepper; add honey to taste and stir well.
15. After removing from the oven, cover the leg of lamb with foil and let it rest for a while.
16. Slice and serve with the roasted potatoes and asparagus; drizzle with the mint yogurt sauce.

Storage and Meal Prep Tips