8-10 SERVINGS 15 MINUTE PREP TIME 8-12 HOUR MARINATE TIME 2-1/2 HOUR COOK TIME
1 Cedar Springs or Shepherd’s Pride, Lamb leg, boneless (6 to 7 pounds)
1 pint plain Greek yogurt
1 tablespoon curry powder
4 cloves minced garlic
1 teaspoon kosher salt
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
Suggestion: Serve with roasted fingerling potatoes and green beans.
In a bowl, mix together lemon juice, vinegar, parsley, oil, salt and pepper. Add the cheese.
Recipe and image provided by the American Lamb Board