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Greek Lamb with Tzatziki Sauce

Greek Lamb with Tzatziki Sauce

Makes 4 Servings

2 ½ to 3 Pounds Boneless Leg of Lamb

8 Cloves Garlic, Divided

¼ Cup Dijon Mustard

2 Tablespoons Minced Fresh Rosemary Leaves

2 Teaspoon Salt

2 Teaspoon Black Pepper

¼ Cup Plus 2 Teaspoons Olive OIl, Divided

1 Small Seedless Cucumber

1 Tablespoon Chopped Fresh Mint

1 Teaspoon Lemon Juice

2 Cups Plain Nonfat or Regular Greek Yogurt

1 .Untie and unroll lamb to lie flat; trim fat.

2. For marinade, mince 4 garlic cloves; place in small bowl. Add mustard, rosemary, salt and pepper; whisk in ¼ cup oil. Spread mixture evenly over lamb,coating both sides. Place lamb in large resealable food storage bag. Seal bag; refrigerate at least 2 hours or overnight , turning several times.

3. Meanwhile for tzatziki sauce, mince remaining 4 garlic cloves and mash to paste; place in medium bowl. Peel and grate cucumber ; squeeze to remove excess moisture. Add cucumber , mint, remaining 2 teaspoons oil and lemon juice to bowl with garlic. Add yogurt; mix well. Refrigerate until ready to serve.

4. Prepare grill for direct cooking. Grill lamb over medium-heat heat 35 to 40 minutes or to desired doneness. Cover loosely with foil; let rest 5 to 10 minutes.

5. Slice lamb and serve with tzatziki sauce.

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