Lamb feast and tzatziki sauce by Laurent Dagenais – La Belle Excuse

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Lamb feast and tzatziki sauce by Laurent Dagenais

Lamb feast and tzatziki sauce by Laurent Dagenais

Serves : 4
Prep time : 15 min
Cook time : 40 to 50 min + 30 min rest

Ingredients

Lamb

1 leg of lamb 1.5 kg (3 to 4 lbs) with the bone
3 tbsp Extra Virgin Green Olive Oil (first cold pressing)
2 tbsp Mediterranean Fleur de Sel
1 tbsp freshly cracked black pepper
3 tbsp dried mountain oregano
3 tbsp dried thyme
3 tbsp dried marjoram
3 tbsp paprika

Tzatziki

650 ml plain Greek yogurt
2tbsp Extra Virgin Green Olive Oil (first cold pressing)
1 c.à s. Mediterranean Fleur de Sel
1 English cucumber (finely diced)
4-6 garlic cloves (chopped)
1 lemon (zest and juice)
1 bunch of dill
1 tsp freshly cracked black pepper

Steps

Drizzle Extra Virgin Green Olive Oil on the leg of lamb. Rub the lamb with the rest of the ingredients.
Lightly oil the grill of a barbecue. Cook the meat on indirect heat until the internal temperature reaches at least 145°F (63°C), around 40-50 minutes. Turn the meat a few times during the cooking process.
Leave to rest for a minimum of 30 minutes before slicing.
In a large bowl, add plain Greek yogurt, Extra Virgin Green Olive Oil, cucumbers and all the remaining ingredients. Using a spoon, mix well and taste to check seasoning. Set aside in the fridge until serving.

Serve with your favourite grilled veggies and pita breads.

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