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
Sauce
· 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.