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Clover Greek Leg of Lamb with Tzatziki


Clover Greek Leg of Lamb with Tzatziki

Recipe: Daleen van der Merwe

Serves: 8 – 10 
Preparation: 20 minutes
Cooking: 2 hours
Leg of Lamb
3 kg leg of lamb

6 cloves of garlic, cut in slivers
3 Tbsp oil
1½ tsp chopped rosemary
1½ tsp mustard powder
3 Tbsp cake flour
salt and pepper to taste
2½ cups water
300 g cucumber, deseeded and grated

½ tsp salt
2 cloves garlic, finely grated
1½ cups Clover Classic Dairy Snack
1 tsp dry mint
2 tsp olive oil
1 Tbsp lemon juice (or more to taste)

To Serve
olive oil  
fresh mint 
pita breads 
Leg of Lamb
Preheat the oven to 180 °C. Wipe the lamb thoroughly with a vinegar-soaked paper towel to remove any bone shavings. Use a sharp knife, make slits all over the leg of lamb and press the garlic slivers deep into the slits. Pat the meat all over with oil, rosemary, mustard, flour, salt, and pepper. Place the lamb on the rack of a roasting pan, fat side to the top. Add the water to the pan. Cover loosely with tin foil and roast for 20 minutes. Remove the foil and roast until cooked to prefer doneness: allow 20 minutes for every 500 g meat plus 15 minutes extra (70 °C ) for medium-rare lamb. For well-done allow 25 minutes for every 500 g meat (80 – 85 °C ). Remove from the oven and allow the meat to rest for 15 – 20 minutes before carving.

Mix the cucumber and salt and let it stand in a colander for about an hour. If you want to you can peel your cucumber but I prefer the skin on. Mix all the ingredients together and put in the fridge till needed. When ready to serve, taste for seasoning, drizzle with some olive oil and fresh mint.  Serve the lamb with the Tzatziki and toasted pita breads.

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