Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Melanie's Yoghurt and Mint Lamb

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

Sunday’s roast was a succulent leg of lamb marinated in yogurt, mint, lemon and garlic and slow roasted served with rosemary potatoes.
2 kg leg of lamb
1 cup Greek yogurt
Handful of fresh mint, chopped
6 garlic cloves, finely chopped
Juice of 1 large lemon, plus zest
1 tbsp olive oil
1 tblsp oregano
1 tsp kosher salt
1 tsp freshly ground black pepper
1 red onion chopped
½ cup chicken stock
trh Melanie's Yoghurt and Mint Lamb2
Score the lamb with sharp knife.
Mix yogurt, mint, lemon juice, oregano, salt and pepper in a bowl and whisk together.
Rub garlic and olive into lamb.
Then place lamb into Ziploc bag with lemon pieces and zest and onion.
Pour marinade into bag and message to coat and seal.
Refrigerate overnight.
Preheat oven to 170C.
Place lamb and marinade, onion, lemon slices into roasting pan.
Add chicken stock around the lamb.
Cover and roast for 3 hours.
If you want to brown and crisp the top, increase temperature to 200C, remove lid and roast for another 10-15 minutes
Rosemary Potatoes
TRH Melanie's Yoghurt and Mint Lamb3
Potatoes, peeled and washed (quantity depends on family)
Kosher salt
1 chicken stock cube
Rosemary sprigs
Freshly ground black pepper
2 tsp Dried rosemary
1 tsp sea salt
Corn flour
Slice potatoes in half and add to pot and cover with water.
Add stock cube and bring to a boil and cook until 70% cooked.
Drain in a colander.
Preheat oil in roasting dish in the oven at 180 degrees.
Season potatoes with salt, pepper and rosemary.
Sprinkle corn flour and toss potatoes to coat.
When oil hot carefully remove the dish and add the potatoes and add rosemary sprigs.
Roast until golden and crisp.
Prepared, tried and tested by: Melanie Kramar

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment