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    Spicy Greek Lamb With Tzatziki Sauce

    Submitted by: calou347976 | website: Mia Cucina | Source:

    2013-03-18 Other
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    An Easter favorite in any Greek family and one which please your family too.

    • Servings: serves 8
    • Prep Time: 15 minutes
    • Cook Time: 25 minutes
    • Total Time: 40 minutes


    Tzatziki Sauce:
    1 Large Cucumber (about 1 1/2 Cups of Chopped Cucumber)
    1½ cups Yogurt
    ½ cup Chopped Fresh Mint Leaves
    2 Tbsp Extra-virgin Olive Oil
    2 cloves Garlic, finely chopped
    Kosher or Sea Salt, to taste
    1 Tbsp Fennel Seeds
    1 Tbsp Mustard Seeds
    1 Tbsp Cumin Seeds
    2 tsp Salt
    1 tsp Whole Black Peppercorns
    1 tsp Dried Thyme Leaves
    3 Whole Cloves
    3 cloves Garlic, crushed with garlic press
    2 Tbsp Fresh Lemon Juice
    3½ lb Boneless, butterflied leg of lamb, trimmed *
    Mint Sprigs, for garnish


    Heat a charcoal or gas grill to medium-low heat.

    Create the Tzatziki sauce:

    Trim the ends off the cucumber and with a vegetable peeler remove and discard the skin. Cut the cucumber lengthwise in half; scoop out seeds. Finely chop the cucumber and transfer it to a medium bowl. Stir in the yogurt, mint, oil, and garlic, and season with salt to taste. Cover the sauce with plastic wrap and refrigerate until ready to use.

    create the rub:

    Meanwhile, in a spice or coffee grinder or blender, grind the fennel, mustard, cumin, salt, peppercorns, thyme, and 3 garlic cloves together until finely ground. In a small mixing bowl, combine the remaining garlic and lemon juice with the ground spices until blended.

    grill the lamb:

    Rub spice mixture over both sides of lamb. Place the spiced lamb on the hot grill rack and cook, turning the lamb once, for 25 minutes for medium-rare or until a thermometer reads 140° - 150° F at the thickest point**.


    Allow lamb to rest about 15 minutes before thinly slicing it and arranging it on a serving platter. Garnish with mint sprigs and serve accompanied by Tzatziki Sauce and the Greek themed sides of your choice.

    Helpful Tips:

    * Ask butcher to debone a 4 1/2-pound lamb leg shank half and slit the meat lengthwise to spread open like a thick steak. **Since the thickness of the butterflied lamb will vary throughout its length you might want to test for done-ness at different points during the cooking time and cut off sections of lamb as they reach the medium-rare stage and place the pieces on a cutting board.

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