Greek Lamb and Tzatziki

The Greeks really know how to cook lamb. This is one of my favorite recipes, with gorgeous lamb flavoured with rosemary, garlic, and marinated in Glenisk Organic Greek Yogurt served with a fresh tzatziki cucumber and mint dipping sauce on the side. This is a great recipe that won't fail to impress.

Ingredients:

2 racks of lamb
4 large sprigs of rosemary, broken into small bunches
6 garlic cloves, peeled and cut into slivers
2tbls olive oil
Salt and pepper

Marinade:

500g tub Glenisk Organic Greek Style Natural Yogurt
Juice of ½ lemon

Tzatziki:

500g tub Glenisk Organic Greek Style Natural Yogurt
2tbls finely chopped mint
1 cucumber, peeled and seeded
Juice of 1 lemon
2 cloves garlic, crushed
Pinch salt

Method:

1. Preheat the oven to 230°C.
2. Make small incisions all over the lamb with a sharp knife. Score a diamond pattern into the fatty side. Insert garlic slivers and rosemary into the cavities.
3. Mix the yoghurt marinade and pour over the lamb, coating the whole surface. Cover and refrigerate for 1-4 hours.
4. Scrape off the marinade and place the lamb, rub with olive oil, season with salt and pepper and place in a roasting dish. Roast in the oven at 230°C for 10 minutes.
5. Reduce the heat to 160°C and roast for 20 to 25 minutes for medium to medium rare lamb.
6. Allow to rest before carving.
7. To make the tzatziki, grate the peeled and seeded cucumber. Or slice into thin half moons. Mix the cucumber with the greek yogurt, lemon juice, mint, salt and garlic.
8. Serve the lamb warm with the tzatziki and side vegetables of your choice.

Serves

4-6

Video:

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Rozanne has all you need to know about the health benefits included in this recipe. Read her latest Foodie File article about lamb's many properties that can reduce the risk of cardiovascular disease, then check out her ode to mint and all its medicinal qualities. Both articles include tips, recipe ideas, and more!