Spit-Roasted Leg of Lamb with Tzatziki

Name: Spit-Roasted Leg of Lamb with Tzatziki
Yield: serves 8 as a main course
Ingredients: 1 (5- to 6-pound) leg of lamb, butterflied and trimmed; 2 cloves garlic, thinly sliced, plus 1 clove minced; Salt and freshly ground black pepper; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh mint; 1/2 teaspoon chopped fresh rosemary; 1/2 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh oregano; 4 tablespoons extra-virgin olive oil; Tzatziki (recipe follows); 2 cups whole or nonfat Greek yogurt; 1/4 teaspoon salt; 1/2 English cucumber, peeled and seeded; 3 to 4 cloves garlic, minced; 2 tablespoons minced fresh mint; 1 1/2 tablespoons minced fresh dill; 1 tablespoon extra-virgin olive oil; 1 tablespoon freshly squeezed lemon juice; (makes 2 1/4 cups)

January 24, 2012

This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).

Recipe notes

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