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Photo of Greek-style leg of lamb with yogurt sauce by WW

Greek-style leg of lamb with yogurt sauce

4
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
12
Difficulty
Easy
An easy but elegant main dish for Easter. Leftovers make amazing sandwiches so add some pita bread to your shopping list. Lowfat yogurt makes an excellent base for the sauce that's flavored with oregano, mint and lemon. 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.

Ingredients

Garlic

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

Lemon zest

1 Tbsp, freshly grated

Dried oregano

2 tsp

Olive oil

2 tsp

Table salt

1 tsp, or to taste

Black pepper

½ tsp

Uncooked lean and trimmed lamb leg

3½ pound(s), boneless, rolled and tied Sauce

Plain low fat yogurt

1½ cup(s)

Red onion

2 Tbsp, chopped, finely chopped

Peppermint leaves

2 Tbsp, or fresh dill, chopped

Dried oregano

2 tsp

Lemon zest

1½ tsp, freshly grated

Ground cumin

½ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Instructions

  1. Preheat oven to 375ºF. In a small cup, combine garlic, lemon zest, oregano, oil, salt and pepper; rub mixture all over lamb.
  2. Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in center reads 140ºF, about 1 hour and 10 minutes (or cook longer until desired degree of doneness). Remove lamb to a cutting board; let rest 15 minutes.
  3. Meanwhile, in a small bowl, combine sauce ingredients.
  4. Slice lamb into 1/4-inch thick slices and serve with sauce. Yields about 3 3/4 ounces lamb and 2 tablespoons sauce per serving.

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