Leg of Lamb With Tzatziki |
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Prep Time: 300 Minutes Cook Time: 30 Minutes |
Ready In: 330 Minutes Servings: 6 |
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Recipe by Melissa Rubel Jacobson on . Ingredients:
1/4 cup extra-virgin olive oil |
1/2 onion, coarsely chopped |
1 garlic clove |
2 dill sprigs |
2 tablespoons fresh lemon juice |
1 teaspoon finely grated lemon zest |
1/2 teaspoon dried oregano |
2 lbs boneless leg of lamb, in one piece |
salt & freshly ground black pepper |
1/2 seedless cucumber, grated |
sea salt |
1 cup plain low-fat greek yogurt |
2 teaspoons chopped dill |
1/2 teaspoon finely grated lemon zest |
1 garlic clove, minced |
Directions:
1. In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
2. Refrigerate for at least 4 hours.
3. Make Tzatziki sauce:.
4. In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry.
5. In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt.
6. Serve with the prepared lamb.
7. Continue with Lamb:.
8. Remove from the refrigerator 1 hour before cooking.
9. Light a grill.
10. Scrape off the marinade and season the lamb with salt and pepper.
11. Grill over moderate heat for 28 minutes, turning once, until medium-rare.
12. Transfer to a surface and let rest for 10 minutes.
13. Slice the lamb against the grain and serve with tzatziki.
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