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Leg of Lamb with Mango and Orange Yogurt Marinade

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Servings: Serves 2 to 16

Cook Time: 80 minutes

Prep Time: 120 minutes


Leg of Lamb with Mango and Orange Yogurt Marinade
11/4 lb Boneless leg of lamb, netted
1/4 each Inspirations Mango and Orange Dessert Yogurt
4 teaspoon Extra virgin olive oil
1 tablespoon lemon juice
2 teaspoon Chopped fresh mint
1/4 teaspoon Curry powder
1/4 teaspoon Black pepper, freshly ground
1/4 teaspoon Kosher salt
1 1/4 each Fresh garlic cloves, peeled, crushed and minced


1. Trim and dress leg of lamb if necessary (may be bone-in or boneless).
2. In a medium bowl, mix Mango and Orange Dessert Yogurt, olive oil, lemon juice, mint, curry powder, black pepper, salt, and garlic. Stir well.
3. Place leg of lamb in roasting pan. Cover with marinade mixture and marinate in refrigerator for 2 to 3 hours, or overnight.
4. Remove lamb from fridge 30 minutes before roasting time. Preheat oven to 450 degrees F. Place lamb uncovered in oven. After 15 minutes lower temperature to 350 degrees F. Total cooking time should be about 20 minutes per pound; check doneness with a meat thermometer, which should read 140 degrees F for medium well done lamb.
5. Remove from oven and cover loosely with lid or foil. Allow to stand 15 minutes before carving. Enjoy with roasted potatoes or rice. (Potatoes or rice not included in nutritional analysis).
Source: Hannaford fresh Magazine, March - April 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 827 kcal (41%)
Calories from Fat 639 kcal (0%)
Total Fat 71 g (109%)
Saturated Fat 35 g (175%)
Cholesterol 190 mg (63%)
Sodium 516 mg (21%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 5 g (20%)
Protein 56 g (93%)
Vitamin A 23 IU (0%)
Vitamin C 9 mg (15%)
Calcium 99 mg (1%)
Iron 13 mg (21%)

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