PREPARATION:

1. In a small bowl, combine the walnuts, olive oil, garlic, oregano, thyme, savory, 1 teaspoon of the lemon zest and 1 tablespoon of the lemon juice. Spoon the mixture evenly over the inside of the lamb leg. Roll the leg up and tie securely with kitchen twine.
2. n a separate medium bowl, combine the yogurt, remaining lemon zest, remaining 3 tablespoons lemon juice, cumin, white pepper, allspice, and cinnamon. Mix well.
3. Place the lamb in a re-sealable plastic food storage bag and add 2 cups of the yogurt mixture. Turn leg in the mixture to coat well; refrigerate overnight. Refrigerate remaining yogurt mixture separately to serve as a sauce for the lamb (return to room temperature before using.)
4. Alternatively, place lamb in baking dish, coat with marinade and bake.
5. Preheat the oven to 500 degrees F. Bring the lamb to room temperature.
6. Remove the lamb from the yogurt marinade and wipe most of the excess yogurt from the lamb. Season the outside of the lamb with salt if desired. Roast lamb until desired degree of doneness, usually 1 hour and 10 minutes to 1 hour and 15 minutes for medium rare. If lamb gets too brown before lamb reaches desired internal temperature, tent dish loosely with aluminum foil. Remove lamb from oven and let stand for 10 to 15 minutes before slicing.
7. Serve the lamb with the Riganato Potatoes and the remaining lemon yogurt sauce

8. Look for grass-fed lamb wherever possible.

9. Learn more about sustainable food choices with our Eat Green Guide.