Ingredients
1 (4 to 5 pound) boneless leg of lamb
5 cloves garlic, peeled and cut into slivers
1⁄4 cup olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 tablespoons fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1 teaspoon seasoned salt, such as Emeril’s Essence
16 pita breads
Chopped tomatoes, cucumbers, red onion, feta cheese, etc.
For the tzatziki sauce
1 medium cucumber, peeled, seeded and finely chopped
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon lemon juice or white wine vinegar
1⁄2 teaspoon salt
1 teaspoon fresh oregano, minced
1 teaspoon garlic, minced
Instructions
1. With a sharp knife, make slits across one side of lamb and insert garlic slivers into slits. Place lamb in a large ziptop bag or plastic container.
2. In a medium bowl, whisk together oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over lamb and rub evenly across the surface. Seal bag or container and marinate, refrigerated, for at least 2 hours and up to 6, turning occasionally.
3. Meanwhile, prepare tzatziki. Combine all ingredients in small bowl and chill for at least one hour.
4. Remove lamb from refrigerator and let come to room temperature. Season lightly on all sides with seasoned salt. Prepare grill for grilling.
5. Remove lamb from marinade and place on grill. Cook, turning occasionally, until meat reaches an internal temperature of 145*F for medium-rare. Remove from grill and tent with foil. Let rest 15 minutes before carving.
6. Thinly slice lamb and serve with pita, vegetables, feta cheese, and tzatziki sauce.
Photo
Comments
This recipe is from Emeril via Food Network. I made it quite some time ago, but I’m pretty sure it was tasty and we all enjoyed it! But I love anything with tzatziki.