tablespoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh oregano
1 (6-pound) bone-in leg of lamb, trimmed
10 garlic cloves, halved
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 cup plain 2% reduced-fat Greek yogurt
1/4 cup diced English cucumber
1/4 cup diced plum tomato
1/4 cup diced red onion
2 tablespoons chopped fresh chives
1 tablespoon red wine vinegar
1/8 teaspoon salt
1 garlic clove, minced
Directions
Combine first 5 ingredients in a small bowl. Cut 20 (3/4-inch-deep) slits in lamb. Press 1 garlic half into each slit. Rub lamb with lemon mixture. Cover and marinate in refrigerator at least 5 hours.
Preheat oven to 450°.
Sprinkle lamb with 1 teaspoon salt and pepper. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan. Let stand at room temperature 20 minutes. Bake lamb at 450° for 20 minutes.
Reduce oven temperature to 375° (do not remove lamb).
Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 130°. Let stand for 15 minutes; cut across the grain into slices.
Combine yogurt and remaining ingredients in a medium bowl. Serve with lamb.