Ingredients
- •4 lbs lamb leg (prepared using Greek-style recipe above)
- •2 cups Greek yogurt
- •1 English cucumber, grated and squeezed dry
- •3 cloves garlic, minced
- •2 tbsp fresh dill, chopped
- •2 tbsp fresh lemon juice
- •2 tbsp extra-virgin olive oil
- •Salt and pepper to taste
- •2 lbs baby potatoes, halved
- •1 lb cherry tomatoes
- •1 red onion, cut into wedges
- •2 bell peppers, cut into chunks
- •3 tbsp olive oil
- •1 tsp dried oregano
- •Fresh parsley for garnish
Instructions
1
Prepare lamb using Greek-style recipe and start sous vide cooking
2
Make tzatziki while lamb cooks
3
In a bowl, combine yogurt, squeezed cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper
4
Refrigerate tzatziki for at least 2 h
5
About 45 min before lamb is done, preheat oven to 425°F
6
On a large sheet pan, toss potatoes, tomatoes, onion, and peppers with olive oil, oregano, salt, and pepper
7
Roast for 35–40 min until vegetables are golden and tender
8
When lamb is done, sear as directed
9
Slice lamb and arrange on a platter
10
Surround with roasted vegetables
11
Serve tzatziki on the side
12
Garnish with fresh parsley
Notes
- •Tzatziki can be made up to 2 days ahead
- •Squeezing the cucumber dry prevents watery tzatziki
- •This is a complete meal - no sides needed
- •Perfect for feeding a crowd
Nutrition information
Calories
480 cal
Protein
48g
Fat
26g
Carbs
14g
Tags
greekcomplete mealtzatzikiroasted vegetables