Slow-roasted Greek-style lamb with radish and mint tzatziki recipe
The lamb is roasted in the oven slowly until it's mouthwateringly tender. Served with a fresh and creamy radish and mint tzatziki, it's guaranteed to be the highlight of your weekend and perfect for a family get-together.
See method- Serves 6 (lamb only)
- 4 hrs 40 mins cooking and 30 mins resting
- 552 calories / serving
Ingredients
- 2kg leg of lamb, fat trimmed
- 2 tbsp extra-virgin olive oil
- 5 garlic cloves, finely chopped
- 1 anchovy fillet, chopped
- 2 lemons, zested and juiced
- 2 tbsp dried oregano
- 2 tsp ground cinnamon
For the tzatziki
- 300g Greek yogurt
- 8 radishes, roughly chopped
- 2 tbsp chopped fresh mint
- ½ garlic clove, finely chopped
Each serving contains
- Energy
- 2310kJ 552.0kcal
- Fat
- 29g
- Saturates
- 12g
- Salt
- 0.9g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.4gProtein 68.7gFibre 2.3g
Method
- Preheat the oven to gas 3, 170°C, fan 150°C. Put the lamb in a large roasting tin and rub all over with the olive oil.
- In a small bowl, combine the garlic, anchovy and lemon zest. Make slits all over the lamb and stuff with the garlic mixture. Drizzle or squeeze over the lemon juice, then scatter with the oregano and cinnamon; season well. Cover with foil and roast for 4 hours.
- Remove the foil and increase the heat to gas 7, 220°C, fan 200°C. Cook the lamb for a further 25 mins, or until browned. Remove from the oven, cover with foil and leave to rest for 20-35 mins (while you cook the veg sides).
- Meanwhile, combine the tzatziki ingredients in a small bowl; season well. Set aside until needed.
- Transfer the lamb to a serving platter and carve into thick slices. Serve with the tzatziki and veg sides.
- See more Easter recipes
- As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
