LEG OF LAMB IN ROSEMARY - VANILLA SAUCE

Sounds crazy? Just give it a try!

1 leg of lamb

½ cup fresh rosemary leaves

3 tbsp. chopped fresh mint leaves

6 garlic cloves, minced

1 pint vanilla yogurt

1 tsp vanilla extract

Mix marinade. Place lamb in glass baking dish and marinade up to two days, refrigerated. Bring to room temperature. Bake in 350F in same container until meat thermometer indicates doneness, about 1 ½ hours. Let rest for ten minutes before slicing thinly and serving. Couscous is a great accompaniment, as is barley risotto.