Greek Lamb with Tzatziki Sauce
Makes 4 Servings
2 ½ to 3 Pounds Boneless Leg of Lamb
8 Cloves Garlic, Divided
¼ Cup Dijon Mustard
2 Tablespoons Minced Fresh Rosemary Leaves
2 Teaspoon Salt
2 Teaspoon Black Pepper
¼ Cup Plus 2 Teaspoons Olive OIl, Divided
1 Small Seedless Cucumber
1 Tablespoon Chopped Fresh Mint
1 Teaspoon Lemon Juice
2 Cups Plain Nonfat or Regular Greek Yogurt
1 .Untie and unroll lamb to lie flat; trim fat.
2. For marinade, mince 4 garlic cloves; place in small bowl. Add mustard, rosemary, salt and pepper; whisk in ¼ cup oil. Spread mixture evenly over lamb,coating both sides. Place lamb in large resealable food storage bag. Seal bag; refrigerate at least 2 hours or overnight , turning several times.
3. Meanwhile for tzatziki sauce, mince remaining 4 garlic cloves and mash to paste; place in medium bowl. Peel and grate cucumber ; squeeze to remove excess moisture. Add cucumber , mint, remaining 2 teaspoons oil and lemon juice to bowl with garlic. Add yogurt; mix well. Refrigerate until ready to serve.
4. Prepare grill for direct cooking. Grill lamb over medium-heat heat 35 to 40 minutes or to desired doneness. Cover loosely with foil; let rest 5 to 10 minutes.
5. Slice lamb and serve with tzatziki sauce.