Roasted Leg of Lamb with Mint Yogurt Sauce
Juicy roasted lamb rubbed with a flavorful paste of garlic and Greek seasonings is roasted and served with Mint Tzatziki Yogurt sauce.
Servings: 8 people
Ingredients
Lamb Roast:
- 4 lb boneless leg of lamb
- 1 Tbsp olive oil
- 2 Tbsp dried oregano
- 1 Tbsp dried parsley
- 1 Tbsp dried thyme
- 2 tsp kosher salt
- 1/4 tsp black pepper
- 4 cloves garlic
- 1 Tbsp dijon mustard
- 1 Tbsp red wine vinegar
- 1/2 lemon, juiced
Yogurt Tzatziki Sauce:
- 1/2 cup plain Greek yogurt
- 2 scallions, chopped roughly
- 1 medium cucumber (peeled, seeded, and chopped) or 2 small Persian cucumbers
- 1 clove garlic, chopped roughly
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 Tbsp chopped fresh mint leaves
- salt & pepper to taste
Instructions
Lamb Roast:
- In a small bowl, mix the olive oil, dried oregano, dried parsley, dried thyme, salt, pepper, garlic, dijon, red wine vinegar, and lemon juice.
- Rub the oil and seasoning mixture all over the leg of lamb. Place the lamb, fat cap upwards, on a greased rack in a rimmed roasting pan. Let the lamb rest on the counter for 1 hour.
- Preheat oven to 425°.
- Insert an oven-safe meat thermometer in a thick part of the lamb and roast the lamb for 15 minutes at 425°.
- Lower the oven temperature to 350° and continue roasting for about 1 hour and 25 minutes, or until the thermometer reaches 140° for medium or 135° for medium rare.
- Remove the lamb from the oven and cover loosely with foil. Let it rest for 20 minutes before slicing and serving.
Mint Yogurt Sauce:
- Add the yogurt, scallions, cucumber, garlic, oil, lemon juice, lemon zest, mint, salt, and pepper to a small food processor or blender. Puree until smooth.
- Taste the sauce and adjust salt and pepper as desired.
- Transfer the sauce to a serving bowl until ready to use. The sauce can be prepared and stored in the refrigerator until ready to serve.
Notes
Note: Nutritional values assume complete usage and consumption of oil seasoning rub when in fact there will be excess left in the mixing bowl, dripped in the pan, and discarded with butcher's twine (if meat is wrapped with it).
Nutrition
Serving: 289g | Calories: 518kcal | Carbohydrates: 67g | Protein: 2g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 210mg | Sodium: 714mg | Potassium: 861mg | Fiber: 1g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 6mg