Greek-Style Leg of Lamb with Yogurt Sauce
2 clove(s), medium, chopped (about 1 1/2 Tbsp)
1½ tbsp(s), freshly grated, divided
4 tsp(s), divided
1½ tsp(s), divided, or to taste
¾ pinch, divided
Uncooked lean and trimmed lamb leg(s)
3 pound(s), boneless, rolled and tied
Plain lowfat yogurt
Uncooked red onion(s)
2 tbsp(s), chopped, finely chopped
2 tbsp(s), or fresh dill, chopped
- 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.
- 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.
- 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.
- 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.