Roasted Leg of Lamb With Feta Vinaigrette
8 to 10 servings
1 Ranchline All Natural leg, boneless (4 to 5 pounds)
1 pint plain Greek yogurt
1 tablespoon curry powder
4 cloves minced garlic
1 teaspoon kosher salt
Mix yogurt, curry, garlic and salt; rub over lamb. Refrigerate; marinate overnight.
Place lamb on roasting rack in a roasting pan. Roast at 375°F for approximately 2 hours and 20 minutes, or until the internal temperature reaches desired doneness. Remove from oven; let rest for 15 minutes. Slice to desired thickness; top with Feta Vinaigrette. Serve with roasted fingerling potatoes and green beans.
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
In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper. Add the cheese.