In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 tsp salt and 1/2 tsp pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hrs.
Preheat the oven to 350 degrees. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145 degrees for medium rare, about 1 1/2 hours. Let rest for 15 mins before slicing.
Originally Submitted
7/24/2010
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