1 4-5 pound leg of lamb, sirloin end
8 cloves of garlic, minced
3-4 stems’ worth of rosemary, removed from stems
1/4 cup of lemon juice
1 tablespoon of kosher salt
1-2 teaspoons cayenne pepper (to taste)
Freshly cracked pepper
Preheat your oven to 450.
Rub the lamb all over with lemon juice, then the minced garlic, then the rosemary, then salt and cayenne pepper. Crack as much pepper over the top of it as you’d like, and place in a roasting pan, fatty side up.
Roast at 450 for 20 minutes, then reduce the heat to 325 and roast for an hour more (about 12 minutes per pound) or until the internal temperature reaches 135-140. This will result in a medium rare lamb, which is how it should be ideally prepared. The ends, of course, will be more well done than the center. Let rest for ten minutes until slicing against the grain of the meat.
If not serving gyro-style, as I did, you can mix a tablespoon of flour with water to make a milky slurry to thicken the drippings into gravy.
(Photo courtesy 5chw4r7z)
My tzatziki is loosely based on the tzatziki from Vegetarian Cooking for Everyone.
4 english cucumbers, chopped roughly
1 8-oz container strained greek yogurt (I used fago)
1 tablespoon white vinegar
1 teaspoon (or so) of fresh dill leaves
salt and pepper to taste
This one’s easy: Mix it all together. Yum.