I was going to use any lamb leftovers in a stew, but had so much tzatziki left that I used both in souvlaki pitas. Good little lunch idea if you're bored of sandwiches.
Serves 8
Adapted from: http://www.joanne-eatswellwithothers.com
Leg of Lamb
- 6 shallots, minced
- 4 cloves garlic, minced
- 1/4 cup chopped fresh rosemary
- 2 T sugar
- 2 T coriander
- 1 1/2 T salt
- 1 T red chile flakes
- 1 (6 lb) leg of lamb (bone-in)
In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and red pepper flakes. Rub onto the surface of the lamb. Set the lamb in a large glass baking dish and refrigerate over night, covered in plastic wrap.
Preheat the oven to 375. Remove the lamb from the fridge and rinse it off. Pat it dry. Heat a large skillet over medium heat. Brown the lamb on both sides.
Set the lamb in a roasting pan and roast, fat side up, until it reaches an internal temperature of 140-150 degrees, about 1 1/2 hours. Transfer to a platter and let sit for 20 minutes before cutting.
Tzatziki
Makes about 2 cups
- 2 cups Greek yogurt
- juice of 2 lemons
- 1 cucumber, peeled and diced
- 1/4 cup chopped fresh mint
- 1 T minced garlic
- 1 T minced shallots
Stir together all the ingredients in a bowl until thoroughly combined.
Pomegranate Tabbouleh Salad
Serves 4, adapted from
- 2 cups water
- 1 cup bulgur
- 1/2 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup green onions, chopped
- 1 pint cherry tomatoes, chopped
- 1 cup cucumber, chopped
- 1/4 cup sliced almonds
- 1/2 cup pomegranate seeds
- 1/4 cup feta
- 2 T olive oil
- 1 T lemon juice
- 1 1/2 T honey
- 1 t dijon mustard
- salt and pepper to taste
Bring the water to a boil. Stir in the bulgur. Cover and turn off heat. Let sit for 20 minutes.
Toss the bulgur with the parsley, mint, scallions, tomatoes, cucumber, almonds, pomegranate seeds, and feta.
In a separate bowl, stir together the olive oil through mustard. Season to taste with salt and pepper. Toss with the bulgur mixture until it is coated.
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