Greek Style Leg of Lamb with Yogurt Sauce+

7 points

I make this as a smaller portion with lamb leg steaks in a skillet on the stovetop.  Don’t overcook!

·    2 large garlic clove(s), chopped (about 1 1/2 Tbsp)
·    1 tbsp lemon zest, freshly grated
·    2 tsp dried oregano
·    2 tsp olive oil
·    1 tsp table salt, or to taste
·    1/2 tsp black pepper
·    3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied

·    1 1/2 cup(s) low-fat plain yogurt
·    2 tbsp red onion(s), finely chopped
·    2 tbsp mint leaves, or fresh dill, chopped
·    2 tsp dried oregano
·    1 1/2 tsp lemon zest, freshly grated
·    1/2 tsp ground cumin
·    1/2 tsp table salt
·    1/4 tsp black pepper

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. 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 2 slices of lamb and 3 tablespoons of sauce per serving – 8 servings.

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