Greek-Style Leg of Lamb with Yogurt Sauce
1
Points®
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
2 clove(s), large, 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(es), divided
Uncooked lean and trimmed lamb leg
3 pound(s), boneless, rolled and tied
Plain lowfat yogurt
1½ cup(s)
Red onion
2 tbsp(s), chopped, finely chopped
Peppermint 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.
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