Roast Greek Lamb Recipe with Tzatziki and Roasted Vegetables

Ingredients

• 1 (3 pound) leg of lamb
• 2 cloves garlic, sliced
• 3 sprigs fresh rosemary
• 5 large bay leaves
• salt
• 1 eggplant, cut into 1-inch chunks
• 1 zucchini, cut into 1-inch 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
• 0.5 cucumber, grated
• 0.5 cup mint leaves, chopped
• 1 pinch dried oregano, or to taste
• salt to taste
• 1 cup Greek yogurt
• 6 large tomatoes on the vine, thinly sliced
• 1 cucumber, thinly sliced
• 1 red onion, thinly sliced
• 0.5 cup whole black olives
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 (4 ounce) package feta cheese
• 3 pinches dried oregano

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Create a "pocket" at the wider end of the leg of lamb. Stuff it with garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long cuts on the top of the lamb with a knife. Insert the remaining garlic, rosemary sprigs, bay leaves, and salt into these cuts. Season the entire leg generously with salt.
3. In a roasting pan, combine the eggplant, zucchini, and 1 red onion, seasoning with salt. Place the leg of lamb on top of the vegetables.
4. Roast in the preheated oven for 20 minutes. Then, lower the oven temperature to 300 degrees F (150 degrees C) and cover the pan with aluminum foil. Continue roasting until the lamb becomes tender, approximately 2 hours and 30 minutes.
5. Spread the potatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with sea salt. Place the baking sheet on the bottom rack of the oven, baking the lamb and potatoes together for 30 minutes. Remove the lamb and allow it to rest while the potatoes finish cooking, about 30 minutes longer.
6. In a bowl, mix together the grated cucumber, mint, oregano, and salt. Stir in the yogurt until everything is well combined. Refrigerate the tzatziki until you're ready to serve.
7. In a deep dish, combine the tomatoes, sliced cucumber, sliced red onion, and black olives. Drizzle 3 tablespoons of olive oil and red wine vinegar over the mixture. Place the feta cheese on top and sprinkle with dried oregano.
8. Carve the lamb and arrange it on a large serving platter. Scoop out the roasted vegetables and any juices from the roasting pan and add them to the platter. Serve with the roasted potatoes, tzatziki sauce, and Greek salad on the side.

Nutrition

• Calories: 664 kcal
• Fat Content: 28 g
• Fiber Content: 13 g
• Sugar Content: 12 g
• Sodium Content: 390 mg
• Protein Content: 32 g
• Cholesterol Content: 88 mg
• Carbohydrate Content: 74 g
• Saturated Fat Content: 10 g
• Unsaturated Fat Content: 0 g