Here is my marinade for Greek style leg of lamb. You can use it with both boneless and bone-in. I find that the yogurt naturally enhances the flavor of the lamb while the onion and garlic do their part to tenderize the meat.

Ready

• 1 onion, stemmed (I prefer red but any variety will do)
• 2-3 cloves of garlic
• 4 cups plain yogurt
• 1 lemon
• 1 tablespoon dried oregano or 2 tablespoons fresh
• salt and pepper to taste
• A few sprigs of fresh mint (optional)
• 1 leg of lamb

Set

• Food processor
• Zester
• Bowl

Go

1. Puree onion and garlic in food processor.
2. Add yogurt and continue to chop.
3. Zest lemon and add to mix.
4. Add the juice of the lemon, oregano, salt and pepper.
5. Mix and adjust to taste.
6. Put leg of lamb in a bowl and cover with marinade.
7. Refrigerate for at least 8 hours. Letting hte lamb marinate over night is best.
8. Remove lamb from marinade before cooking.

What you should know

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