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: 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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