Name: Roasted Lamb with Buttermilk Tzatziki
Prep time: 15 min
Total time: 2 h 40 min
Yield: 8 serving(s)
Ingredients: 1/2 c. finely chopped fresh rosemary; 2 tbsp. chopped fresh oregano; 2 tbsp. kosher salt; 2 tbsp. Black pepper; 3 tbsp. olive oil; 3 lb. lamb shoulder; 1 c. Greek yogurt; 1 English cucumber; 1/2 tsp. salt; 1/4 c. buttermilk; Juice of 1 medium lemon (about 3 tablespoons); 2 clove garlic; 1 tbsp. Chopped fresh dill; Freshly ground pepper

Step 1In a large bowl, combine first 4 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely. Wrap in foil and refrigerate for at least 1 hour or up to 1 day.

Step 2Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium rare. Open foil for the last 30 minutes of cooking time.

Step 3Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.

Step 4To make the tzatziki: Line a small colander with 2 layers of cheesecloth and set inside a larger bowl; add yogurt and let drain for 2 hours in the refrigerator.

Step 5Meanwhile, using a spoon, scrape seeds from cucumber halves and discard. Cut cucumber into 1/2-inch cubes and place in a medium bowl; toss with 1/2 teaspoon salt to coat. Cover with plastic wrap and let sit for 1 hour, stirring occasionally. Drain any liquid and pat cucumber dry with a paper towel.

Step 6In a food processor, purée cucumber, buttermilk, lemon juice, garlic, dill, and reserved yogurt until just chunky. Transfer to a medium bowl and season to taste with salt and pepper; cover with plastic wrap and refrigerate for 1 hour.

Roasted Lamb with Buttermilk Tzatziki

Ingredients

Lamb

Buttermilk Tzatziki

Directions

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