Springtime is when the best lamb is offered. I love this recipe roasted in the oven or grilled. You will find instructions for both below. For this recipe Matt the butcher at Whole Foods helped me select a beautiful boneless leg of lamb. Being a huge fan on Cava Tzatzki I pounded the lamb evenly and stuffed it wilt the tatziki. It was amazing. I round out the Easter dinner with roasted fingerling potatoes, multicolor carrots and steamed haricots verts. CLICK HERE to see the Easter menu.
- 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
- 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.
- 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.
- Let the roast stand for 15 - 20 minutes allow the juices to settle then cut the twine, slice and serve on warmed plates.
I am so grateful for the Annapolis Whole Foods who provided all of the amazing produce, meat and cheese for the creation of this post. I’m a devoted Whole Foods shopper but any opinions or findings you read here are solely my own.
As always, I am most grateful for you, my community and will always do my best to serve you in introducing products that you will find the most useful, amazing, helpful, to keep you sane in the kitchen, at home and on the streets.
I have to admit, I have never cooked lamb. This roast leg of lamb really looks good. I think I may have to give it a try. The entire meal looks so full of flavor. Just wonderful
We haven’t tried lamb yet but I’m pinning this recipe so we can! Your meal looks and sounds scrumptious with those fingerling potatoes and carrots. We will enjoy our family’s traditional menu for Easter this year but I’m going to plan to cook roast leg of lamb very soon.
I have never cooked lamb before but this looks delicious! My husband sometimes orders Leg of Lamb when we go on a cruise. He would enjoy this recipe, I’m sure.
Some of the best lamb I have ever had was at a greek restaurant. Tzatziki is amazing and the flavours are just delicious! Yummy!!
I don’t eat lamb, but clearly you are a talented chef! This looks like a beautiful meal and I really want to try those yummy potatoes!
I always have plenty of alternatives for those who don’t like something. There are plenty of veggie options. I strive to make this a meal all of us can enjoy!
I have to admit that I’ve never had lamb before! What??!!! I know….I have to try it. Thanks for your recipe.
I have never tried cooking lamb! But this recipe looks amazing!