Leg of lamb roasted in a green yogurt marinade

Trim off as much of the fat from the leg of lamb as practical, leaving some for flavour.

Poke the lamb with a knife a few times on both sides so the marinade reaches the inside.

Put the peeled garlic and jalapenos in the blender; trim the scallion roots, cut them smaller and add; break the parsley, stems and all, into the blender.

Add the plain Greek yogurt and about a cup of water and blend until smooth.

Pour the marinade all over the lamb.

Season with salt (about half a teaspoon per pound), ground cumin, plenty of black pepper and dried oregano; turn to coat and set meaty side down.

Lay a crumpled sheet of parchment over the meat so it does not touch the foil, then cover with foil.

Optionally refrigerate overnight to marinate; before cooking, let it sit at room temperature for about an hour.

Bake at 350F, low and slow, about four to five hours until falling off the bone (this one took about four to four and a half hours).