Lemony Yogurt Marinated Leg of Lamb

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This was okay, but not "awesome". The recipe calls for a temp. of 500 degrees, and this is too high for this meat. I'm high elevation, so I have to adjust most my cooking accordingly. I did 425 for 1/2 hour and then 350 for the remainder, 20 minutes per pound. The meat came out perfectly. My only disappointment was the dipping yogurt sauce. Way too much lemon to compliment the flavor of the lamb. It was better without it.

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This was one of the most successful recipes I have ever tried. I did my usual and changed a few things but it was too good for words. (Changed the fresh oregano for fresh mint.
The big thing I would change is the temp. 500 was much too hot and I set off the smoke alarm twice with the smoke . ( The second time I called the monitoring service to cancel the alarm they asked if I would like to put my alarm on hold for an hour. Today my daughter called from work to tell me she was have some leftovers for lunch and every time she took a bite her tummy said, "Thank you". I would increase the cooking time by 15 - 20 min.

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I've made this recipe around 10 times, all to people who swore they never liked the taste of lamb. This recipe won them over every time. I love it, and its pretty easy to prepare. I try to use fresh herbs whenever I can, however I've made this with dried herbs and it turned out very nice. I would say turning the lamb in the oven is essential, and keep an eye on it; it can burn a little when you are not looking. But even the burnt part was delicious LOL. Use greek yogurt, do not substitute, it really makes a difference. If you can find greek yogurt at the store, then drain plain regular yogurt in a cheesecloth for a few hours, making sure to squeeze it to really get the thick texture you want.