Greek Butterflied Leg of Lamb with Feta Sauce Recipe
This Greek-style butterflied and rolled leg of lamb recipe has lively herby lemon flavors throughout and is perfect for Easter.
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Cooking tools:
- Food processor
- Instant-read thermometer
- Oven
- Mixing bowl
- Whisk
- Roasting pan
- Roasting rack
- Butcher's twine
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Spoon
- Spatula
- Plastic wrap
- Aluminum foil
- Serving platter
- Serving bowl
- Zip-top bag
- Kitchen towel
- Paper towel
- Refrigerator
- Stove
- Citrus press
- Garlic press
- Fork
- Colander
- Peeler
- Kitchen shears
Ingredients
- 1 boned and butterflied leg of lamb ((about 6 pounds; fat trimmed))
- 6 cloves garlic ((roughly chopped))
- ½ cup fresh oregano leaves
- 1 tablespoon thyme leaves
- 2 tablespoons olive oil
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground black pepper ((to taste))
- Fresh dill or oregano sprigs ((to garnish the platter))
- 1 cup plain Greek yogurt ((preferably whole milk))
- 1 tablespoon minced fresh dill
- 2 garlic cloves ((very finely minced))
- ½ cup crumbled feta
- Dill sprigs ((for serving, optional))
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