Greek-Style Butterflied Leg of American Lamb with Feta Sauce

  

June 20, 2022

Recipe provided by Fuss-Free Recipes from Katie Workman — The Mom 100, courtesy of the American Lamb Board (Greek-Style Butterflied Leg of American Lamb with Feta Sauce | American Lamb).

Nutritional Facts: Calories: 312kcal | Carbohydrates: 4g | Protein: 39g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 198mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 106IU | Vitamin C: 4mg | Calcium: 115mg | Iron: 4mg

Ingredients

1 Boned & butterflied leg of lamb, fat trimmed (about 6 pounds)

6 cloves Garlic, roughly chopped

1/2 cup Fresh oregano leaves

1 tbsp Thyme leaves

2 tbsp Olive oil

2 tsp Lemon zest

1 tbsp Fresh lemon juice

Kosher salt & freshly ground pepper to taste

Fresh dill or oregano sprigs, to garnish

Creamy Feta Sauce

1 cup Plain Greek yogurt, preferable whole milk

2 tbsp Olive oil

1 tbsp Fresh lemon juice

1 tbsp Fresh dill, minced

2 cloves Garlic, very finely minced

Kosher salt & freshly ground pepper, to taste

1/2 cup Feta, crumbled

Directions

1Place the garlic, oregano, thyme, 1 tablespoon olive oil and the lemon zest (reserve the juice for later) in a mini or regular sized food processor, and season with salt and pepper. Process until it becomes a paste (if you are a mortar and pestle type of cook, you can use that instead).

2Rub about 2/3 of the herb paste on the top of the lamb, the side that was cut for butterflying. Then roll up the lamb and tie it well with kitchen twine at 1 ½ inch intervals to keep it tightly rolled. Rub the rest of the paste over the outside of the lamb, place in a pan or container, and refrigerate from 1 hour to 24 hours uncovered.

3Take the lamb out of the fridge and let it come to room temperature while you preheat the oven to 450°F. Place the lamb in a roasting pan and roast for 20 minutes, then reduce the heat to 375° and roast for another 50 to 70 minutes. An internal thermometer inserted into the thickest part of the roast should read 125°F for medium rare.

4While the lamb is cooking or resting, make the Creamy Feta Sauce. In a small bowl combine the Greek yogurt, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, dill, and minced garlic. Add the feta and stir and lightly mashing it into the mixture, using a fork. Taste and season as needed with salt and pepper. Spring over some small dill sprigs, if using.

5When the lamb is cooked let it rest on a cutting board for 20 minutes. Slice the lamb against the grain, remove the string, and transfer to a serving platter. Sprinkle the reserved 1 tablespoon lemon juice over the sliced lamb and give the slices a light seasoning of salt and pepper. Serve warm with the feta sauce on the side.

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