Chilled Sliced Lamb With Minted Pea Sauce

• 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)

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 140u0b0. 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 425u0b0 for 32 minutes.

lamb, lemon juice, olive oil, salt, salt, garlic, cooking spray, mint, yogurt, sour cream, freshly ground black pepper, frozen petite green peas

Taken from www.myrecipes.com/recipe/chilled-sliced-lamb-with-minted-pea-sauce (may not work)