Roast Leg of Lamb with Tzatziki
  • 3 - 5 Pound Boneless Leg of Lamb, butterflied and surface fat removed.
  • 1½ Cup of Cava Tzatziki, or your favorite tzatziki
  • 2 - 3 Tablespoons of Extra Virgin Olive Oil
  • Sea salt and freshly ground pepper
  • 2 tablespoons of fresh Mint, chopped fine for garnish
  1. Heat the oven to 375 degrees. Pat the lamb dry on a cutting board, open the meat to an even layer, fat side down . Brush a tablespoon of olive oil over the open lamb, season with salt and pepper. Spread the tzatzki evenly over the lamb, roll the lamb into a roast and tie in 3 places with kitchen twine. Season the outside of the roast with salt and pepper. Marinate in the refrigerator for 1-4 hours. Remove the marinated meat from the refrigerator about 30 minutes before roasting.
  2. Place the lamb on a roasting pan or baking dish, Rub with the remaining olive oil all over the outside of the lamb. Roast until the lamb is medium rare ( the internal temperature is 130 degrees) about 1 hour. The lamb should be a rosy pink inside.
  3. Let the roast stand for 15 - 20 minutes allow the juices to settle then cut the twine, slice and serve on warmed plates.
Variation for the Grill: This is a wonderful recipe for the grill. Prepart the lamb as you would for the oven. Preheat a gas or charcoal grill and get it really hot. Place the prepared lam directly on the grill and sear the outside. Once it is seared them move the lamb to a more indirect heat, keeping the temperature at about 325 - 375 degrees. Grill until the internal temperature is 130 degrees, about 45 minutes to an hour. Let the lamb stand for 15 - 20 minutes, remove the strings and slice.
Recipe by Monica's Table at