This is a beautiful Greek Baked Lamb recipe that is great for summer time. The added yogurt sauce really adds a fresh flavor that works well with warm weather. If you have a grill handy, this would be a perfect recipe to substitute the baking piece of the instructions.
The olive oil, lemon and herb base is very versatile and can be altered to fit your preferences depending on the time of year. I have even had this Greek Baked Lamb served with quinoa or roasted potatoes when the weather is a little colder. I like to shake it up depending on my mood and mother nature’s mood as well.
This light and tasty dish is so easy and something I like making if I’m in a rush. you can set it and forget it (well at least for an hour). Add some pita or nice baguette for dipping.
Note: If you’re at the park, the smell of the lamb emitting from the BBQ will bring waves of people over to try your dish. Be prepared. 🙂 καλή όρεξη!
PS. The yogurt sauce is called: tzatziki
- 2 clove of garlic, crushed
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped oregano
- 1/4 stick butter, melted
- 1 medium lemon juiced
- 2 lbs of lamb
- Sea salt to taste
- Pepper to taste
- 15-17 ounces Greek yogurt
- 4 tablespoons minced fresh dill
- 2 tablespoon Greek olive oil
- 3 tablespoon freshly squeezed lemon juice
- In a bowl combine garlic, rosemary, oregano, butter, lemon juice and mix.
- Coat lamb well (can also let sit in marinade overnight or for a few hours).
- Place on oiled baking pan and bake at 350 degrees for 45 min (or until lamb is cooked).
- While baking prepare sauce.
- Combine all ingredients and mix well. Add more or less to fit your preference/taste.
- Drizzle sauce over cooked lamb and serve.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g