Rosemary Garlic Roast Leg of Lamb with Tzaziki (Edit recipe)

Browned on the outside and juicy in the middle, this Rosemary Garlic Roast Leg of Lamb can be prepared in the oven or on your grill.

30 minutes

2 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	155
Fat:	11 g
Carbohydrates:	9 g
Protein:	7 g
Cholesterol:	4 g
Sodium:	301 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 8

Ingredients

Tzaziki

1 cup Plain Greek Yogurt, full fat
.5 Lemon, juiced
2 Persian Cucumber, small, peeled, deseeded and finely chopped
2 cloves Garlic, finely chopped or grated
1 Tbsp fresh Dill, finely chopped
8 sprigs Mint Leaves, substitute 1 teaspoon dried mint, finely chopped
.5 tsp dried Oregano, substitute 1 teaspoon finely chopped fresh oregano
Salt and Pepper, to taste

Roast Leg of Lamb

6 cloves Garlic, finely chopped
1 Tbsp fresh Rosemary, finely chopped (around 2 sprigs)
2 tsp dried Oregano
2 tsp dried Thyme
2 tsp Kosher Salt
1 tsp Red Pepper Flakes
.5 tsp Black Pepper, freshly-cracked
1 Lemon, zested and juiced
.25 cup Extra Virgin Olive Oil
1 Leg of Lamb, boneless, around 4 pounds, substitute bone-in leg of lamb
1.5 lb Creamer Potatoes
.5 lb Carrots, cut into large pieces
1 Red Onion, large, cut into wedges

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Tzaziki:

In a bowl, combine all of the ingredients and stir to combine. Cover and refrigerate until ready to serve.

For the Roast Leg of Lamb:

In a bowl, combine the garlic, rosemary, oregano, thyme, salt, chili flakes, black pepper, lemon juice, lemon zest, and olive oil. Stir to combine. Place the lamb into a bowl or tray, pour ¾ of the marinade overtop and massage to coat. Reserve the remaining ¼ marinade for basting. Cover and refrigerate 6 hours to overnight.
Remove the lamb 1 hour before cooking and let it come to room temperature. Roll the lamb very tightly into a cylindrical shape and tie with butcher's twine. In a roasting tray, combine the potatoes, carrots and onion.
Preheat Traeger grill or oven to 500F.
If using a Traeger, place the lamb, fat side-up, on the top rack and position the tray with vegetables directly underneath. If using an oven, place the lamb, fat side-up, directly onto the upper oven rack and position the tray with vegetables directly underneath. Alternatively, place the lamb on a wire rack and position it overtop of the tray with vegetables.
Roast the lamb for 15 minutes, then drop the heat to 350F and continue cooking, basting every 45 minutes with the reserved marinade, until the lamb is browned on the outside and the thickest part registers 135F for a medium centre, around 2 hours total. If a darker crust is desired, broil the lamb for a couple of minutes longer or place it fat side-down on the grill to finish.
Let the lamb rest at least 15 minutes before carving. Serve with the roast vegetables and tzatziki.