Chilled Sliced Lamb with Minted Pea 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.

Yield: 10 servings (serving size: 3 ounces lamb and about 2 1/2 tablespoons mint sauce)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 180
  • Calories from fat: 33%
  • Fat: 6.6g
  • Saturated fat: 2.2g
  • Protein: 22.9g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 67mg
  • Iron: 1.9mg
  • Sodium: 252mg
  • Calcium: 58mg

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)

Preparation

  1. 1. Prepare grill.
  2. 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. 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. 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.
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