A different way to Roast Lamb. Juicy & Delicious

Trim excess fat from the leg of lamb, leaving some for flavor.

Poke the lamb with a knife a few times on both sides.

In a blender, combine 10 peeled garlic cloves, 2 jalapenos, 7 chopped scallions, and fresh parsley.

Add 1 cup of plain Greek yogurt and 1 cup of water to the blender.

Blend until smooth.

Pour the marinade over the lamb and season with salt and pepper (about 0.5 teaspoons per pound).

Add 2 heaping teaspoons of ground cumin, freshly cracked black pepper, and 1-2 teaspoons of dried oregano to the marinade.

Flip the lamb to coat it in the marinade, placing the meaty side down.

Crumble a large piece of parchment paper and place it on top of the lamb, then cover with foil.

Marinate in the refrigerator overnight or for at least 1 hour at room temperature before cooking.

Preheat the oven to 350 degrees Fahrenheit.

Bake the lamb for about 4-5 hours until tender and falling off the bone, checking for tenderness.

Serve with roasted vegetables or other sides as desired.

Equipment Needed

Spice Level: