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.
- 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.