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Rosemary-Crusted Lamb With Tzatziki Sauce

Rosemary-Crusted Lamb With Tzatziki Sauce

Grate the lemon rind for the Tzatziki Sauce before squeezing the juice for the lamb.

Southern Living APRIL 2005

  • Yield: Makes 4 servings
  • Prep time:10 Minutes
  • Bake:45 Minutes
  • Stand:10 Minutes

Ingredients

  • 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
  • Tzatziki Sauce
  • Garnish: fresh rosemary sprigs

Preparation

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.

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Rosemary-Crusted Lamb With Tzatziki Sauce recipe

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