Roast Greek Lamb With Tzatziki

Calling all culinary enthusiasts! If you’re craving a savory and aromatic dish, let me introduce you to Roast Greek Lamb with Tzatziki. This tantalizing recipe combines juicy lamb seasoned with Mediterranean herbs and a refreshingly cool Tzatziki sauce made from yogurt and cucumber.

Prepare to embark on a culinary adventure that will delight your taste buds and leave you wanting more!

Ingredients

• Lamb:
• 1 leg of lamb (about 4 pounds)
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Tzatziki:
• 1 cup plain Greek yogurt
• 1/2 cucumber, peeled, seeded, and grated
• 1/4 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 cup fresh dill, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

To prepare the Roast Greek Lamb, preheat your oven to 400°F (200°C). Combine the olive oil, oregano, thyme, salt, and pepper in a small bowl.

Rub this mixture all over the leg of lamb.

Place the lamb in a roasting pan and roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the lamb reads 145°F (63°C) for medium-rare, or 160°F (71°C) for medium. Let the lamb rest for 15 minutes before slicing and serving.

While the lamb is roasting, make the Tzatziki by combining the Greek yogurt, cucumber, extra-virgin olive oil, garlic, dill, lemon juice, salt, and pepper in a medium bowl.

Stir until well combined. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To serve, spoon some Tzatziki onto a plate.

Arrange the sliced lamb over the Tzatziki and enjoy the delightful combination of succulent lamb and refreshing cucumber sauce.

Notes

• Serve the lamb and tzatziki with a side of pita bread or grilled vegetables to create a complete and flavorful meal.
• The lamb can be marinated overnight in the spice mixture for even more intense flavor.
• For a tangier tzatziki, use full-fat Greek yogurt, which has a thicker consistency and a more pronounced tang.
• If you don’t have fresh dill, you can use dried dill instead. Use approximately 1 tablespoon of dried dill for the amount of fresh dill called for in the recipe.
• The leftovers of the roast Greek lamb and tzatziki can be stored in separate airtight containers in the refrigerator for up to 3 days.

Nutrional Value

• Calories: 350
• Fat: 20g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 450mg
• Carbohydrates: 15g
• Dietary Fiber: 2g
• Protein: 35g
• Iron: 3mg
• Calcium: 100mg
• Potassium: 400mg
• Vitamin C: 10mg