My first choice for the tenderest cut of meat is a boneless leg of lamb. This Middle Eastern style sauce is outstanding with lamb, but I use it over fish, chicken and vegetables as well.

RECIPE INSTRUCTIONS
1. Preheat the oven to 400ºF. Line a baking sheet with foil and spray with cooking oil.

2. Spray a non-stick grill pan or skillet with cooking oil and place over medium-high heat.

3. Sear the lamb for approximately 3 minutes per side until browned. Place on the baking sheet and roast for approximately 12 minutes per side or until the internal temperature reaches 145ºF for medium-rare. Let rest for 10 minutes before slicing.

4. While the meat is resting, make the sauce. Combine the stock, ricotta, tahini, juice, mayonnaise, oil, soy sauce, garlic and oregano in the bowl of a small food processor and process until smooth.

5. Cut the steak across the grain into 1/2-inch slices and place on a serving platter. Drizzle some sauce overtop. Garnish with the feta cheese, olives, pine nuts and cilantro. Serve with the remaining sauce on the side.

INGREDIENTS
2 lb boneless leg of lamb, butterflied
1/4 cup beef or chicken stock
1/4 cup smooth light ricotta cheese
2 Tbsp tahini (sesame seed paste)
2 Tbsp freshly squeezed lemon juice
1 1/2 Tbsp light mayonnaise
1 Tbsp olive oil
1 1/2 tsp crushed fresh garlic
1/2 tsp dried oregano
1/3 cup chopped cilantro or parsley
1/3 cup crumbled light feta cheese
1/3 cup sliced black olives
2 Tbsp pine nuts, toasted
1/3 cup chopped cilantro or parsley

NOTES
Nutritional Analysis per Serving

Calories 418
Protein 45 g
Fat 21 g
Saturated Fat 5g
Carbohydrates 3.3 g
Cholesterol 163 mg
Sodium 312 mg
Fiber 0.8 g

Prep Time: 10 minutes
Cook Time: 30 minutes

Make Ahead: Prepare sauce up to 2 days in advance and refrigerate.

Serves 6