Garlicky leg of lamb with yogurt sauce

By Jenn1

Ingredients

• 1 tablespoon grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• 1 (6-pound) bone-in leg of lamb, trimmed
• 10 garlic cloves, halved
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1 cup plain 2% reduced-fat Greek yogurt
• 1/4 cup diced English cucumber
• 1/4 cup diced plum tomato
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh chives
• 1 tablespoon red wine vinegar
• 1/8 teaspoon salt
• 1 garlic clove, minced

Details

Servings 16
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.
2. Preheat oven to 450°.
3. Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.
4. Reduce oven temperature to 375° (do not remove lamb).
5. Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.
6. Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.