Greek-Style Leg of Lamb with Yogurt Sauce

(from salonx’s recipe box)

An easy but elegant main dish for Easter. Leftovers make amazing sandwiches so add some pita bread to your shopping list.
POINTS® Value: 7
Level of Difficulty: Easy

Source: weightwatchers.com

Prep time: 15 minutes
Cook time: 70 minutes
Serves 8 people

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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