Chris, here's the recipe :)
May. 5th, 2011 03:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ciroccojAnyone else who's reading this: we have not made this yet. No idea whether it's any good or not. All comments from original source.
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Easy
An easy but elegant main dish for any spring supper. Leftovers make amazing sandwiches so add some pita bread to your shopping list.
Ingredients
2 clove(s) (medium) garlic clove(s), chopped (about 1 1/2 Tbsp)
1 1/2 Tbsp lemon zest, freshly grated, divided
4 tsp dried oregano, divided
2 tsp olive oil
1 1/2 tsp table salt, divided, or to taste
3/4 tsp black pepper, divided
3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied
1 1/2 cup(s) low-fat plain yogurt
2 Tbsp red onion(s), finely chopped
2 Tbsp mint leaves, or fresh dill, chopped
1/2 tsp Cumin seeds
Instructions
Preheat oven to 375ºF. In a small cup, combine garlic, 1 tablespoon of lemon zest, 2 teaspoons of oregano, oil, 1 teaspoon of salt and 1/2 tsp of pepper; rub mixture all over lamb.
Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in centre reads 140ºF, about 1 hour and 10 minutes. Remove lamb to a cutting board; let rest 15 minutes.
Meanwhile, in a small bowl, combine yogurt, onion, mint or dill, cumin and remaining 1 1/2 teaspoon of lemon zest, 2 teaspoons of oregano, 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
Slice lamb into 1/4-inch thick slices and serve with sauce. Yields about 2 slices of lamb and 3 tablespoons of sauce per serving.
Notes
A nice accompaniment to this dish would be roasted new potatoes, or in true Greek fashion, orzo tossed with a little olive oil, fresh dill and a squeeze of lemon juice.
Turn leftovers into great sandwiches by filling lettuce and tomato-lined pitas with some sliced lamb and yogurt sauce.
PointsPlus™ Value: 7
Servings: 8
Preparation Time: 15 min
Cooking Time: 70 min
Level of Difficulty: Easy
An easy but elegant main dish for any spring supper. Leftovers make amazing sandwiches so add some pita bread to your shopping list.
Ingredients
2 clove(s) (medium) garlic clove(s), chopped (about 1 1/2 Tbsp)
1 1/2 Tbsp lemon zest, freshly grated, divided
4 tsp dried oregano, divided
2 tsp olive oil
1 1/2 tsp table salt, divided, or to taste
3/4 tsp black pepper, divided
3 1/2 pound(s) lean leg of lamb, boneless, rolled and tied
1 1/2 cup(s) low-fat plain yogurt
2 Tbsp red onion(s), finely chopped
2 Tbsp mint leaves, or fresh dill, chopped
1/2 tsp Cumin seeds
Instructions
Preheat oven to 375ºF. In a small cup, combine garlic, 1 tablespoon of lemon zest, 2 teaspoons of oregano, oil, 1 teaspoon of salt and 1/2 tsp of pepper; rub mixture all over lamb.
Place lamb in a roasting pan and roast until medium-rare and a meat thermometer inserted in centre reads 140ºF, about 1 hour and 10 minutes. Remove lamb to a cutting board; let rest 15 minutes.
Meanwhile, in a small bowl, combine yogurt, onion, mint or dill, cumin and remaining 1 1/2 teaspoon of lemon zest, 2 teaspoons of oregano, 1/2 teaspoons of salt and 1/4 teaspoon of pepper.
Slice lamb into 1/4-inch thick slices and serve with sauce. Yields about 2 slices of lamb and 3 tablespoons of sauce per serving.
Notes
A nice accompaniment to this dish would be roasted new potatoes, or in true Greek fashion, orzo tossed with a little olive oil, fresh dill and a squeeze of lemon juice.
Turn leftovers into great sandwiches by filling lettuce and tomato-lined pitas with some sliced lamb and yogurt sauce.
