ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chilled Sliced Lamb with Minted Pea Sauce

Oxmoor House
Prep time 15 mins
Cook time 20 mins
Other time 1 hr, 10 mins
Yield 10 servings (serving size: 3 ounces lamb and about 2 1/2 tablespoons mint sauce)
Lamb has a delicate flavor that complements the cool Mediterranean blend of mint and lemon. This make-ahead meal is excellent served with a rice pilaf and a salad or in a pita.

Ingredients

  • 1 (2 1/2-pound) boneless leg of lamb, butterflied and trimmed
  • 2 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil
  • 1 tablespoon salt-free Greek seasoning blend
  • 3/4 teaspoon salt, divided
  • 4 garlic cloves, sliced
  • Cooking spray
  • 3/4 cup loosely packed mint leaves (about 1 ounce)
  • 1/2 cup plain fat-free yogurt
  • 1/2 cup fat-free sour cream
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup frozen petite green peas, thawed
  • Mint sprigs (optional)

Nutrition Information

  • calories 180
  • caloriesfromfat 33 %
  • fat 6.6 g
  • satfat 2.2 g
  • protein 22.9 g
  • carbohydrate 6 g
  • fiber 1 g
  • cholesterol 67 mg
  • iron 1.9 mg
  • sodium 252 mg
  • calcium 58 mg

How to Make It

  1. Prepare grill.

  2. Rub surface of lamb with 1 tablespoon lemon juice and olive oil. Sprinkle evenly with Greek seasoning and 1/2 teaspoon salt. Make several small slits on outside of lamb; stuff with garlic slices.

  3. Coat lamb with cooking spray. Place on grill rack; grill 10 to 11 minutes on each side or until a thermometer registers 140°. Let stand 10 minutes. Drizzle remaining 1 tablespoon lemon juice over lamb. Chill lamb at least 1 hour.

  4. While lamb chills, process mint, yogurt, sour cream, pepper, and remaining 1/4 teaspoon salt in a food processor until smooth, stopping to scrape down sides. Transfer mint sauce to a small bowl; stir in peas. Cover and chill until ready to serve. Thinly slice lamb; serve with mint sauce. Garnish with mint sprigs, if desired.

  5. Note: To roast in the oven instead of grilling, place lamb on a rack coated with cooking spray in a roasting pan. Bake in a preheated oven at 425° for 32 minutes.

Oxmoor House Healthy Eating Collection