Garlicky Leg of Lamb with Yogurt Sauce

Photo: John Autry; Styling: Cindy Barr

Yield: 16 servings (serving size: 3 ounces lamb and about 1 tablespoon sauce)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 7 Hours

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 11.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 37.8g
  • Carbohydrate: 2.2g
  • Fiber: 0.2g
  • Cholesterol: 114mg
  • Iron: 2.8mg
  • Sodium: 259mg
  • Calcium: 33mg

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

Preparation

  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. 2. Preheat oven to 450°.
  3. 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. 4. Reduce oven temperature to 375° (do not remove lamb).
  5. 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. 6. Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.
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