Garlicky Leg of Lamb with Yogurt Sauce

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cucumber diced english
• 2 tablespoons chives fresh chopped
• 1 tablespoon rosemary fresh chopped
• 1  garlic clove minced
• 10  garlic cloves halved
• 6 pound leg of lamb bone-in trimmed
• 3 tablespoons juice of lemon fresh
• 1 tablespoon lemon rind grated
• 2 tablespoons olive oil extra-virgin
• 1 tablespoon oregano fresh chopped
• 1 cup greek yogurt plain 2% reduced-fat
• 0.3 cup plum tomatoes diced
• 0.3 cup onion diced red
• 1 tablespoon red wine vinegar 
• 0.1 teaspoon salt 
• 1 teaspoon salt 

Equipment

• bowl
• oven
• wire rack
• roasting pan
• kitchen thermometer

Directions

1. Combine first 5 ingredients in a small bowl.
2. 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.
3. Preheat oven to 45
4. Sprinkle lamb with 1 teaspoon salt and pepper.
5. Place lamb on a wire rack coated with cooking spray; place rack in a roasting pan.
6. Let stand at room temperature 20 minutes.
7. Bake lamb at 450 for 20 minutes.
8. Reduce oven temperature to 375 (do not remove lamb).
9. Bake an additional 55 minutes or until a thermometer inserted in thickest portion registers 13
10. Let stand for 15 minutes; cut across the grain into slices.
11. Combine yogurt and remaining ingredients in a medium bowl.
12. Serve with lamb.