Here is a fabulous recipe for Greek lamb tzatziki which can be either roasted or grilled on the barbecue. Both recipes will give you the most succulent, delicious lamb dish, whichever way you choose to make it!
[caption id="attachment_2364" align="alignright" width="300"]
Get ready for this succulent leg of lamb[/caption]
Gather these basic ingredients and then we can begin.
- Four garlic cloves
- Four tbsp olive oil
- Juice of one lemon
- One tbsp of dried oregano
- One tbsp thyme leaves
- Two bay leaves
- One leg of lamb - butterflied
- Flatbreads, to serve
To prepare the tzatziki, you will need:
- Half a cucumber sliced lengthways with the seeds removed
170g Greek yogurt
- One small garlic clove, crushed
- A sprig or two of mint leaves, finely chopped
Follow the instructions to prepare the lamb tzatziki:
Grind your garlic using a mortar and pestle until it forms a paste. Mix it with the olive oil, lemon juice, oregano and thyme leaves. Season the mixture with a small amount of salt and plenty more pepper, this will serve as your marinade for the lamb. Put the lamb into a porcelain dish and pour the marinade over it, massaging it into the meat. Let the lamb rest for an hour at least. Leave it overnight if you'd prefer to continue with the preparation the following day, and the meat will be nice and soft.
[caption id="attachment_2365" align="alignleft" width="300"]
Butterfly the leg of lamb before cooking[/caption]
The lamb can be grilled on the barbecue or in an oven at 200 degrees Celsius. To cook the lamb on the barbecue, allow the coals to turn ashen, then place the lamb on the grill to cook for fifteen minutes on each side.
If you like your lamb well done, leave it to cook for twenty minutes on each side.
If you prefer to use the oven, make use of a shallow roasting pan in which to roast the lamb for thirty to forty minutes per side, depending on how you like it. When the meat is ready, let it rest for ten minutes before carving and serving it.
In the meantime, get to work on preparing the tzatziki. Coarsely grate the cucumber and add a pinch of salt to it before squeezing out all the liquid. Slide it into a dish of yogurt, garlic, and mint and give it a quick stir.
To serve, carve the lamb into slices, wrap it up in a flatbread and top it with some tzatziki!
Get ready for this succulent leg of lamb[/caption]
Gather these basic ingredients and then we can begin.
- Four garlic cloves
- Four tbsp olive oil
- Juice of one lemon
- One tbsp of dried oregano
- One tbsp thyme leaves
- Two bay leaves
- One leg of lamb - butterflied
- Flatbreads, to serve
To prepare the tzatziki, you will need:
- Half a cucumber sliced lengthways with the seeds removed
170g Greek yogurt
- One small garlic clove, crushed
- A sprig or two of mint leaves, finely chopped
Follow the instructions to prepare the lamb tzatziki:
Grind your garlic using a mortar and pestle until it forms a paste. Mix it with the olive oil, lemon juice, oregano and thyme leaves. Season the mixture with a small amount of salt and plenty more pepper, this will serve as your marinade for the lamb. Put the lamb into a porcelain dish and pour the marinade over it, massaging it into the meat. Let the lamb rest for an hour at least. Leave it overnight if you'd prefer to continue with the preparation the following day, and the meat will be nice and soft.
[caption id="attachment_2365" align="alignleft" width="300"] Butterfly the leg of lamb before cooking[/caption]
The lamb can be grilled on the barbecue or in an oven at 200 degrees Celsius. To cook the lamb on the barbecue, allow the coals to turn ashen, then place the lamb on the grill to cook for fifteen minutes on each side.
If you like your lamb well done, leave it to cook for twenty minutes on each side.
If you prefer to use the oven, make use of a shallow roasting pan in which to roast the lamb for thirty to forty minutes per side, depending on how you like it. When the meat is ready, let it rest for ten minutes before carving and serving it.
In the meantime, get to work on preparing the tzatziki. Coarsely grate the cucumber and add a pinch of salt to it before squeezing out all the liquid. Slide it into a dish of yogurt, garlic, and mint and give it a quick stir.
To serve, carve the lamb into slices, wrap it up in a flatbread and top it with some tzatziki!