Rosemary-Crusted Lamb With Tzatziki Sauce

Southern Living
Grate the lemon rind for the Tzatziki Sauce before squeezing the juice for the lamb.
Makes 4 servings


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1/4 cup chopped fresh rosemary
3 garlic cloves
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 (6-pound) leg of lamb, boned and trimmed
Garnish: fresh rosemary sprigs


Prep: 10 Minutes
Bake: 45 Minutes
Stand: 10 Minutes

Process first 6 ingredients in a food processor until smooth. Spread rosemary mixture evenly on lamb. Place lamb on a lightly greased rack in a roasting pan.

Bake at 450° for 45 minutes or until a meat thermometer inserted into thickest portion registers 160° (medium).

Let stand 10 minutes before slicing. Serve with Tzatziki Sauce. Garnish, if desired.

Created date

May 2004