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Photo of Greek-Style Leg of Lamb with Yogurt Sauce by WW

Greek-Style Leg of Lamb with Yogurt Sauce

5
5
5
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
8
Difficulty
Easy
An easy but elegant main dish for any spring supper. Leftovers make amazing sandwiches so add some pita bread to your shopping list.

Ingredients

Garlic clove(s)

2 clove(s), medium, chopped (about 1 1/2 Tbsp)

Lemon zest

1½ tbsp(s), freshly grated, divided

Dried oregano

4 tsp(s), divided

Olive oil

2 tsp(s)

Table salt

1½ tsp(s), divided, or to taste

Black pepper

¾ pinch, divided

Uncooked lean and trimmed lamb leg(s)

3 pound(s), boneless, rolled and tied

Plain lowfat yogurt

1½ cup(s)

Uncooked red onion(s)

2 tbsp(s), chopped, finely chopped

Mint leaves

2 tbsp(s), or fresh dill, chopped

Cumin seeds

½ tsp(s)

Instructions

  1. Preheat oven to 375ºF. In a small cup, combine garlic, 1 tablespoon of lemon zest, 2 teaspoons of oregano, oil, 1 teaspoon of salt and 1/2 tsp of pepper; rub mixture all over lamb.
  2. Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in centre reads 140ºF, about 1 hour and 10 minutes. Remove lamb to a cutting board; let rest 15 minutes.
  3. Meanwhile, in a small bowl, combine yogurt, onion, mint or dill, cumin and remaining 1 1/2 teaspoon of lemon zest, 2 teaspoons of oregano, 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
  4. Slice lamb into 1/4-inch thick slices and serve with sauce. Yields about 2 slices of lamb and 3 tablespoons of sauce per serving.

Notes

A nice accompaniment to this dish would be roasted new potatoes, or in true Greek fashion, orzo tossed with a little olive oil, fresh dill and a squeeze of lemon juice. Turn leftovers into great sandwiches by filling lettuce and tomato-lined pitas with some sliced lamb and yogurt sauce.

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