Ingredients (4 Servings)

  • 1 leg of lamb, approximately 1.2 kg
  • 6 tablespoons lemon juice
  • 4 garlic cloves, sliced
  • 15 cl plain yogurt (3,5 % fat)
  • 4 tablespoons olive oil
  • pepper
  • thyme
  • rosemary

Nutritional values (per serving)

Calories493 kcal
Fat25 g
Sodium205.0 mg
Carbohydrates3 g
Protein63 g
Phosphorus619 mg
Potassium962 mg
Liquid269 ml


Season the leg of lamb with pepper and aromatic herbs. Slide the slices of garlic under the skin. Let it rest in a cool place for 2 hours. Preheat the oven to 240°C (Th 8) and put in a dish with the oil. When it is very hot, sear the roast on all sides. Remove it from the oven after 15 minutes and let cool slightly. Bring the oven temperature to 180°C (Th 6). Pour over the lamb half of the lemon juice and yogurt. Return the roast to the oven for 40 minutes and add the remaining lemon juice and yogurt halfway through cooking, when returning the lamb. Remove the lamb from the oven, pour a glass of warm water in the pan and mix with pan juices. Cover the lamb with aluminum foil and let it sit for 10 minutes before carving. For example: Serve with fusilli

Nutrition Tips

sCoated with thyme and rosemary, the whole of Provence you will find on your plate. Want delicious oriental flavours, adapt this recipe by adding coriander, cumin or curry. This dish is low in salt and is an excellent source of protein. Essential to preserve your muscles! It is also rich in phosphorus: Remember to take your phosphate binder! Source of potassium, it is best to accompany this pasta dish rather than potatoes to reduce potassium intake.