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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.
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2
Spoon the mixture on the inside of the lamb leg.
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3
Season lightly with salt, if desired.
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4
Roll the leg up and tie securely with kitchen twine.
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5
In a separate medium bowl, combine the yogurt, remaining 2 teaspoons lemon zest, remaining 3 tablespoons lemon juice, cumin, white pepper, allspice, cinnamon and salt, to taste.
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6
Mix well.
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7
Place the lamb leg in a resealable plastic food storage bag and add 2 cups of the yogurt mixture.
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8
Turn leg in the mixture to coat well; refrigerate overnight.
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9
Refrigerate remaining yogurt mixture separately to serve as a sauce for the lamb (return to room temperature before using.)
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10
Preheat the oven to 500 degrees F. Bring the lamb to room temperature.
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11
Remove the lamb from the yogurt marinade and wipe off most of the excess yogurt.
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12
Season the outside of the lamb with salt.
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13
Place the lamb in a large shallow casserole or roasting pan and transfer to the oven.
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14
Roast lamb until golden brown; turn lamb to other side and cook until desired degree of doneness, usually 1 hour and 10 minutes to 1 hour and 15 minutes total for medium-rare.
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15
If lamb gets too brown during cooking, tent the dish loosely with aluminum foil.
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16
Remove lamb from oven and let stand for 10 to 15 minutes before slicing.
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17
Serve the lamb with the remaining lemon yogurt sauce.
