Greek-style leg of lamb with yogurt sauce
2 medium clove(s), chopped (about 1 1/2 Tbsp)
1 Tbsp, freshly grated
1 tsp, or to taste
Uncooked lean and trimmed lamb leg(s)
3½ pound(s), boneless, rolled and tied Sauce
Plain lowfat yogurt
Uncooked red onion(s)
2 Tbsp, chopped, finely chopped
2 Tbsp, or fresh dill, chopped
1½ tsp, freshly grated
- Preheat oven to 375ºF. In a small cup, combine garlic, lemon zest, oregano, oil, salt and pepper; rub mixture all over lamb.
- 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.
- Meanwhile, in a small bowl, combine sauce ingredients.
- 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.