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Recipe Source: 1 6 to 7-pound boneless leg of lamb
1 pint plain Greek yogurt
1 tablespoon curry powder
4 cloves minced garlic
1 teaspoon kosher salt
Feta Vinaigrette
1/2 cup juice from 2 lemons
2 ounces red wine vinegar
1/2 bunch parsley chopped
4 ounces extra virgin olive oil
Salt and pepper to taste
1/2 pound feta cheese (coarsely crumbled)
Mix all marinade ingredients together and rub over lamb. Marinate overnight in fridge.
Preheat oven to 375°F.
Place
lamb on roasting rack in a roasting pan. Roast lamb for approximately 2
hours and 20 minutes or until the internal temperature reaches desired
doneness.
Make Feta Vinaigrette - In a bowl mix together all ingredients except cheese. Add cheese at the end.
Once lamb is removed from oven, let it rest for 15 minutes. Slice to desired thickness and top with feta vinaigrette. Serve with roasted fingerling potatoes and green beans.