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. 

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