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

Garlicky Leg of Lamb with Yogurt Sauce

Photo: John Autry; Styling: Cindy Barr
Total time 7 hrs
Yield 16 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)

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

Nutrition Information

  • calories 276
  • fat 11.9 g
  • satfat 4 g
  • monofat 5.6 g
  • polyfat 0.8 g
  • protein 37.8 g
  • carbohydrate 2.2 g
  • fiber 0.2 g
  • cholesterol 114 mg
  • iron 2.8 mg
  • sodium 259 mg
  • calcium 33 mg

How to Make It

  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.