Chilled Sliced Lamb with Minted Pea Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. Ingredients:
1 (2 1/2-pound) boneless leg of lamb, butterflied and trimmed |
2 tablespoons fresh lemon juice, divided |
2 teaspoons olive oil |
1 tablespoon salt-free greek seasoning blend |
3/4 teaspoon salt, divided |
4 garlic cloves, sliced |
cooking spray |
3/4 cup loosely packed mint leaves (about 1 ounce) |
1/2 cup plain fat-free yogurt |
1/2 cup fat-free sour cream |
1/4 teaspoon freshly ground black pepper |
1 cup frozen petite green peas, thawed |
mint sprigs (optional) |
Directions:
1. Prepare grill.
2. 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.
3. 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.
4. 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.
5. 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.
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