Roast Greek Lamb with Tzatziki, Roasted Vegetables, and Greek Salad

Ingredients and Weight:

Lamb: - 1 whole leg of lamb, bone-in (9-10 lbs)

Tzatziki: - 1 cup Greek yogurt - 1/2 cup chopped cucumber, drained - 2 garlic cloves, minced - 2 tbsp olive oil - 1 tbsp lemon juice - 1/4 tsp dried dill - Salt and pepper to taste

Roasted Vegetables: - 1 lb baby potatoes, halved - 1 lb carrots, peeled and cut into 2-inch pieces - 1 lb red onions, cut into 1-inch wedges - 4 tbsp olive oil - 1 tbsp dried oregano - Salt and pepper to taste

Greek Salad: - 1 medium cucumber, peeled and cut into 1/2-inch cubes - 1 medium red onion, cut into 1/2-inch cubes - 1 green bell pepper, cored and cut into 1/2-inch cubes - 1 cup halved cherry tomatoes - 1/2 cup crumbled feta cheese - 1/4 cup chopped Kalamata olives - 1/4 cup chopped fresh parsley - 1/4 cup olive oil - 2 tbsp red wine vinegar - Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 2 1/2 - 3 hours

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

For the Lamb: 1. Trim any excess fat from the lamb. 2. Season the lamb generously with salt and pepper. 3. Roast the lamb in a preheated oven at 375°F (190°C) for 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. 4. Let the lamb rest for 15 minutes before carving.

For the Tzatziki: 1. In a bowl, combine the Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper. 2. Mix well and refrigerate for at least 30 minutes before serving.

For the Roasted Vegetables: 1. Preheat the oven to 400°F (200°C). 2. In a large bowl, combine the potatoes, carrots, onions, olive oil, oregano, salt, and pepper. 3. Toss to coat. 4. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and browned.

For the Greek Salad: 1. In a large bowl, combine the cucumber, red onion, green bell pepper, tomatoes, feta cheese, olives, parsley, olive oil, red wine vinegar, salt, and pepper. 2. Toss to coat.

To Serve: - Carve the lamb and arrange it on a platter with the roasted vegetables and Greek salad. - Serve the tzatziki separately.

Nutritional Information:

Per serving: - Calories: 650 - Protein: 50g - Fat: 35g - Carbohydrates: 40g

Dish Characteristics:

• Tender and juicy roast lamb
• Aromatic and flavorful roasted vegetables
• Refreshing and tangy Greek salad
• Creamy and tangy tzatziki sauce

User Comments:

• "This lamb dinner was absolutely delicious! The meat was perfectly cooked and the roasted vegetables were amazing."
• "The tzatziki was the perfect complement to the lamb and vegetables. It's so creamy and refreshing."
• "I loved the Greek salad! It was so colorful and flavorful."

Special Precautions and Tips:

• Use a meat thermometer to ensure the lamb is cooked to the desired doneness.
• Let the lamb rest before carving to allow the juices to redistribute.
• Serve the tzatziki cold for the best flavor.
• Adjust the seasonings in the roasted vegetables and Greek salad to your taste.