Categories: Lamb

Ingredients

• 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 lean leg of lamb, boneless, rolled and tied
• Sauce
• 1 1/2 cup 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

Directions

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. 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 2 slices of lamb and 3 tablespoons of sauce per serving.

5. 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.

6. Turn leftovers into great sandwiches by filling lettuce and tomato-lined pitas with some sliced lamb and yogurt sauce.

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