Serves 6
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For the sauce:

  1. Remove the lamb from the fridge an hour before cooking and pat it dry with kitchen paper.
  2. Preheat the oven to 200°C/180˚C fan/gas mark 6.
  3. Rub the lamb all over with lemon juice, then rub some salt and black pepper evenly over the surface.
  4. Make small slits all over the leg of lamb and insert a garlic sliver and a sprig of rosemary into each one.
  5. Place the lamb on a rack in a roasting tin, fat side up. Cover the lamb with tin foil and roast for 30 minutes, then remove the foil and roast for another 40-50 minutes until cooked to your liking.
  6. Remove the lamb to a carving board, cover in foil and rest for 20 minutes before carving.
  7. In a food processor, blend the yoghurt, Feta, lemon juice, and olive oil until smooth. Season with salt and pepper, then add the fresh mint and pulse to combine.
  8. Slice the lamb and serve with the yoghurt sauce.

Nutrition Facts

Per serving: 521kcals, 21.1g fat (8g saturated), 4.1g carbs, 1.8g sugars, 74.6g protein, 1.1g fibre, 0.285g sodium