Name: Roasted Lamb with Buttermilk Tzatziki
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 1/2 c. finely chopped fresh rosemary -; 2 tbsp. chopped fresh oregano -; 2 tbsp. kosher salt -; 2 tbsp. Black pepper -; 3 tbsp. olive oil -; 3 lb. lamb shoulder -; 1 c. Greek yogurt -; 1 English cucumber -; 1/2 tsp. salt -; 1/4 c. buttermilk -; Juice of 1 medium lemon (about 3 tablespoons) -; 2 clove garlic -; 1 tbsp. chopped fresh dill -; Freshly ground pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Lamb with Buttermilk Tzatziki

1. 1/2 c. finely chopped fresh rosemary -

2. 2 tbsp. chopped fresh oregano -

3. 2 tbsp. kosher salt -

4. 2 tbsp. Black pepper -

5. 3 tbsp. olive oil -

6. 3 lb. lamb shoulder -

7. 1 c. Greek yogurt -

8. 1 English cucumber -

9. 1/2 tsp. salt -

10. 1/4 c. buttermilk -

11. Juice of 1 medium lemon (about 3 tablespoons) -

12. 2 clove garlic -

13. 1 tbsp. chopped fresh dill -

14. Freshly ground pepper -

How to cook deliciously - Roasted Lamb with Buttermilk Tzatziki

1. Stage

In a large bowl, combine first 4 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely. Wrap in foil and refrigerate for at least 1 hour or up to 1 day.

2. Stage

Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium rare. Open foil for the last 30 minutes of cooking time.

3. Stage

Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.

4. Stage

To make the tzatziki: Line a small colander with 2 layers of cheesecloth and set inside a larger bowl; add yogurt and let drain for 2 hours in the refrigerator.

5. Stage

Meanwhile, using a spoon, scrape seeds from cucumber halves and discard. Cut cucumber into 1/2-inch cubes and place in a medium bowl; toss with 1/2 teaspoon salt to coat. Cover with plastic wrap and let sit for 1 hour, stirring occasionally. Drain any liquid and pat cucumber dry with a paper towel.

6. Stage

In a food processor, purée cucumber, buttermilk, lemon juice, garlic, dill, and reserved yogurt until just chunky. Transfer to a medium bowl and season to taste with salt and pepper; cover with plastic wrap and refrigerate for 1 hour.