Roast leg of Lamb with Yogurt

We got this recipe from CD Kitchen and it was a winner.
We got lucky our Kroger had lamb for sell back around Easter and before it got to hot we cooked this one and it was so good. The picture is not so pretty with the yogurt on it but it kept it moist.

2 1/2 lb leg of lamb with bone
3 cloves garlic
1 teaspoon minced garlic about another 3 cloves
1 teaspoon chopped fresh rosemary Plus another 1 Tablespoon fresh rosemary chopped
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
salt and pepper
3/4 cup plain yogurt (we used Greek)
1/2 teaspoon ground cinnamon
1/3 teaspoon flour

make small slits about 1/2 inch deep around the lamb. Cut the 3 cloves of garlic in slivers and mix with the 1 teaspoon of rosemary and insert in slits around the lamb.
Take the minced garlic in a bowel and add the 1 Tablespoon of fresh rosemary and 2 Tablespoons fresh lemon juice and 2 Tablespoons of olive oil mix all together. Cover the lamb with mixture and place in bag and let marinate at least 2 hours or best overnight. (we did overnight)

Basting recipe
2 Tablespoons olive oil
2 tablespoons lemon juice
1 Tablespoon rosemary
2 teaspoons garlic minced. Mix all together to use a a basting for the lamb every 29 minutes.
Pre heat oven to 350
Place lamb in roasting pan and sprinkle with salt and pepper and basting mixture.
cook for about 1/1/4 hours.

In another bowl whisk together yogurt ,cinnamon and flour. Spoon this over the lamb and continue to cook the lamb till the yogurt sauce starts to set and the lamb is done. Should read 125 for med -rare.
Take lamb out and let rest for 8 to 10 minutes then carve and serve.

We did use the left overs to make pita and artichoke sandwiches that were outstanding the recipe for that is under beef and artichoke sandwich but the lamb is so much better. We ate it before we thought to take a picture.