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.

Katherine Cobbs
Recipe by Oxmoor House October 2006

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Credit: Oxmoor House

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
1 hr 10 mins
total:
1 hr 45 mins
Yield:
10 servings (serving size: 3 ounces lamb and about 2 1/2 tablespoons mint sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

180 calories; calories from fat 33%; fat 6.6g; saturated fat 2.2g; protein 22.9g; carbohydrates 6g; fiber 1g; cholesterol 67mg; iron 1.9mg; sodium 252mg; calcium 58mg.
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