Name: Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Leg of lamb - 1 (3 pound); Garlic, sliced - 2 cloves; Fresh rosemary - 3 sprigs; Bay leaves - 5 large; Salt - 5 large; Eggplant, cut into 1-inch chunks - 1; Zucchini, cut into 1-inch chunks - 1; Red onion, cut into 1-inch chunks - 1; Potatoes, thinly sliced - 7 large; Olive oil, or as needed - 2 tablespoons; Sea salt to taste - 2 tablespoons; Cucumber, grated - ½; Mint leaves, chopped - ½ cup; Dried oregano, or to taste - 1 pinch; Salt to taste - 1 pinch; Greek yogurt - 1 cup; Tomatoes on the vine, thinly sliced - 6 large; Cucumber, thinly sliced - 1; Red onion, thinly sliced - 1; Whole black olives - ½ cup; Extra-virgin olive oil - 3 tablespoons; Red wine vinegar - 2 tablespoons; Feta cheese - 1 (4 ounce) package; Dried oregano - 3 pinches

Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad

1. Leg of lamb - 1 (3 pound)

2. Garlic, sliced - 2 cloves

3. Fresh rosemary - 3 sprigs

4. Bay leaves - 5 large

5. Salt - 5 large

6. Eggplant, cut into 1-inch chunks - 1

7. Zucchini, cut into 1-inch chunks - 1

8. Red onion, cut into 1-inch chunks - 1

9. Potatoes, thinly sliced - 7 large

10. Olive oil, or as needed - 2 tablespoons

11. Sea salt to taste - 2 tablespoons

12. Cucumber, grated - ½

13. Mint leaves, chopped - ½ cup

14. Dried oregano, or to taste - 1 pinch

15. Salt to taste - 1 pinch

16. Greek yogurt - 1 cup

17. Tomatoes on the vine, thinly sliced - 6 large

18. Cucumber, thinly sliced - 1

19. Red onion, thinly sliced - 1

20. Whole black olives - ½ cup

21. Extra-virgin olive oil - 3 tablespoons

22. Red wine vinegar - 2 tablespoons

23. Feta cheese - 1 (4 ounce) package

24. Dried oregano - 3 pinches

How to cook deliciously - Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions on the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the cuts. Season well with salt all over.

3. Stage

Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.

4. Stage

Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.

5. Stage

Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.

6. Stage

Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.

7. Stage

Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.

8. Stage

Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek Salad nearby.