Roast lamb with tzatziki, roasted vegetables and Greek salad

    4 hours 20 min

    Sunday roasts and summer are two of my favorite things. But when it's too hot outside, the last thing you want is a full roast with gravy and all the trimmings. It just seems wrong. It's also far too hot to be in a kitchen for long. Greece is famous for its lamb dishes. So what better way to rewind on a warm summer Sunday afternoon than create this laid-back, slow-roasted Greek feast?

    3 people made this

    Serves: 8 

    • 1 (1.3kg) leg of lamb
    • 2 cloves garlic, sliced
    • 3 sprigs fresh rosemary
    • 5 large bay leaves
    • salt
    • 1 aubergine, cut into 2cm chunks
    • 1 courgette, cut into 2cm chunks
    • 1 red onion, cut into 1-inch chunks
    • 7 large potatoes, thinly sliced
    • 2 tablespoons olive oil, or as needed
    • sea salt to taste
    • Tzatziki
    • 1/2 cucumber, grated
    • 1/2 cup mint leaves, chopped
    • 1 pinch dried oregano, or to taste
    • salt to taste
    • 200g Greek yogurt
    • Greek salad
    • 6 large tomatoes on the vine, thinly sliced
    • 1 cucumber, thinly sliced
    • 1 red onion, thinly sliced
    • 75g whole black olives
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons red wine vinegar
    • 120g feta cheese
    • 3 pinches dried oregano

    Prep:30min  ›  Cook:3hr50min  ›  Ready in:4hr20min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves and some salt into the incisions. Season well with salt all over.
    3. Season aubergine, courgette and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
    4. Roast in the preheated oven for 20 minutes. Reduce oven temperature to 150 C and cover pan with foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
    5. Spread potatoes on a baking tray. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
    6. Combine grated cucumber, mint, oregano and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
    7. Combine tomatoes, sliced cucumber, sliced red onion and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
    8. Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki and Greek salad nearby.

    See it on my blog

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