Recipes: Main Entrees

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Rosemary Lamb Roast with Balsamic Yogurt Marinade

Recipe submitted by Theresa S. of Johnson, VT, for the Mambolicious Recipe Contest 2009.


  • 2 lb. butterflied boneless leg of lamb
  • Several large sprigs of rosemary
  • 1 1/2 cups Brown Cow Cream Top Plain Yogurt
  • 2 Tbsp. Balsamic Vinegar
  • Salt and Pepper to taste


  1. Slice several incisions about an inch deep every 1.5 to 2 inches across the top of the top of the meat’s surface and pack the lamb with fresh rosemary.
  2. Stir together the yogurt and vinegar and pour half of mixture into a dish large enough to fit the whole roast.
  3. Place lamb in dish and coat with the remainder of the yogurt blend.
  4. Cover with plastic wrap and refridgerate several hours or overnight.
  5. Grill to desired level of doneness, making sure that the lamb reaches an internal temperature of 170 degrees.
  6. Season lamb with salt and pepper to taste.

Servings: 4

Prep Time: 15 minutes hands-on; 4-6 hours marinating

Cook Time: 20-30 minutes on the grill

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