Yogurt-marinated leg of lamb with spicy fennel and sumac from Nothing Fancy: Unfussy Food for Having People Over (page 204) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vinegar-marinated butter beans; Chicories with preserved lemon, yogurt, and mint; Beets with buttermilk and walnuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on December 26, 2025

    I marinated my 4.5 lb bone-in leg of lamb for 16 hours and it was fantastic. Instead of placing it on the vegetables, I placed it on a rack in a roasting pan, which resulted in a beautiful crust on all sides. The yogurt mixture is significantly more than is needed so I added olive oil and tossed cauliflower in it before roasting along with the lamb in the last high-heat cooking segment. Next time I’d divide the yogurt mixture, painting half on the toast and reserving the other half to serve with dinner.

  • Lucylew on December 01, 2019

    I didn't love this recipe. Too much yogurt in the marinade, no directions on what to do with the roasted fennel and the sumac seems like an afterthought. A rare miss for Alison.

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