1 5-to-7-pound leg of Ohio lamb
1/2 cup yogurt
1/4 cup chopped fresh mint
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt
2 teaspoons freshly ground black pepper
Heat the oven to 425º. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture.
Put the lamb on a rack in a roasting pan. Roast for 30 minutes, then turn the heat down to 350º.
After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 140, remove from oven. Let it rest for a few minutes before carving.