Lamb Salad With Tzatziki Recipes

GREEK LAMB SALAD WITH TZATZIKI

Steps:

• Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
• Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
• Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
• Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
• Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!

LAMB SOUVLAKI WITH TZATZIKI

Steps:

• Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
• Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
• Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
• Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BARBECUED GREEK LAMB WITH TZATZIKI

Steps:

• Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
• To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
• Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

ROAST GREEK LAMB WITH TZATZIKI, ROASTED VEGETABLES, AND GREEK SALAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Open the "pocket" on the wide end of the leg of lamb and stuff with some garlic slices, 1 rosemary sprig, 1 bay leaf, and salt. Make 3 long incisions in the top of the leg with your knife. Stuff remaining garlic, rosemary sprigs, bay leaves, and some salt into the incisions. Season well with salt all over.
• Season eggplant, zucchini, and 1 red onion with salt and tumble into a roasting pan. Place the leg of lamb on top.
• Roast in the preheated oven for 20 minutes. Reduce oven temperature to 300 degrees F (150 degrees C) and cover pan with aluminum foil. Continue baking until lamb is tender, about 2 hours 30 minutes.
• Spread potatoes on a baking sheet. Drizzle with 2 tablespoons olive oil and season with sea salt. Place in the bottom third of the oven. Bake lamb and potatoes for 30 minutes. Remove lamb and let rest while potatoes finish cooking, about 30 minutes more.
• Combine grated cucumber, mint, oregano, and salt in a bowl. Mix in yogurt until well combined. Refrigerate until ready to serve.
• Combine tomatoes, sliced cucumber, sliced red onion, and black olives in a deep-sided dish. Drizzle 3 tablespoons olive oil and red wine vinegar on top. Place feta on top and cover with dried oregano.
• Carve lamb and serve on a big platter. Scoop out vegetables and juices from the roasting pan and add to the platter. Place roasted potatoes, tzatziki, and Greek salad nearby.

LAMB BURGERS WITH TZATZIKI SAUCE AND PARSLEY SALAD

Steps:

• Preheat the outdoor grill or indoor grill pan.
• In a bowl combine lamb, 1 teaspoon salt, pepper, and curry powder. Form into 8 3-inch by 2-inch oblong patties. Set aside to come to room temperature.
• Meanwhile, make the tzatziki sauce and parsley salad.
• For the tzatziki sauce: In a medium bowl combine yogurt, cucumber, mint, remaining 1/2 teaspoon salt, and lemon zest and juice. Set aside.
• For the parsley salad: In a medium bowl combine tomato, parsley, red onion, and olive oil. Set aside.
• When the burgers have come to room temperature and the grill is hot, grill the burgers to desired doneness, about 2 to 3 minutes per side for medium-rare. Stuff burgers, tzatziki sauce, and parsley salad into pitas and serve immediately.

GYRO SALAD WITH TZATZIKI DRESSING

Steps:

• In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate., In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain., Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges.

LEG OF LAMB WITH TZATZIKI

Steps:

• In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat.
• Refrigerate for at least 4 hours.
• Make Tzatziki sauce:.
• In a strainer, toss the cucumber with 1/2 teaspoon of salt and let drain for 30 minutes; squeeze dry.
• In a bowl, mix the yogurt, cucumber, dill, zest and garlic; season with salt.
• Serve with the prepared lamb.
• Continue with Lamb:.
• Remove from the refrigerator 1 hour before cooking.
• Light a grill.
• Scrape off the marinade and season the lamb with salt and pepper.
• Grill over moderate heat for 28 minutes, turning once, until medium-rare.
• Transfer to a surface and let rest for 10 minutes.
• Slice the lamb against the grain and serve with tzatziki.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Steps:

• Make tsatsiki sauce:
• Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
• Make lamb sandwiches:
• Preheat broiler.
• Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
• Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
• While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
• Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

SPIT-ROASTED LEG OF LAMB WITH TZATZIKI

Steps:

• Prepare a very hot fire (500°F) in a fireplace or a medium-hot fire (425°F) in a wood-fired oven.
• Lay the lamb flat on the work surface with the exterior of the leg on the work surface. With the point of a knife, make several incisions in the lamb and insert a slice of garlic into each incision. Season lightly with salt and pepper.
• In a small bowl, stir together the parsley, chives, mint, rosemary, thyme, oregano, minced garlic, and 3 tablespoons of the olive oil.
• Spread the herb mixture evenly over the exposed side of the lamb. Roll and wrap the lamb around the spit and secure with kitchen twine or small metal turkey skewers. Brush the outside of the lamb with the remaining 1 tablespoon olive oil and season with salt and pepper.
• Place the spit 6 to 8 inches from the fire and spit-roast the lamb, using an electric or battery-powered unit to rotate the spit consistently, until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F for medium-rare, about 1 hour. Alternatively, put the lamb in a roasting pan and roast in the oven for 1 1/2 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the lamb registers 135°F. Let the meat stand for at least 10 minutes before slicing. Serve with Tzatziki.
• Combine the yogurt and salt in a bowl and stir to blend. Turn into a cheesecloth-lined sieve placed over a bowl and let drain for several hours to remove excess moisture in the yogurt.
• Meanwhile, shred the cucumber to make 1 cup. Spread the shredded cucumber on paper towels and sprinkle lightly with salt. Let drain for 30 minutes. Using paper towels, squeeze out the excess moisture.
• Combine the yogurt, grated cucumber, garlic, mint, dill, and olive oil in a bowl. Mix well. Add the lemon juice to taste. Taste and adjust the seasoning. Use now, or within 1 day.

LAMB SALAD WITH TZATZIKI

Steps:

• Tzatziki:.
• Using your hands squeeze excess moisture from the cucumber.
• Combine cucumber, yogurt, garlic, mint and 1 tablespoon of lemon juice in a bowl: season to taste with salt and pepper. Cover and refrigerate until required.
• Lamb and Salad:.
• Preheat oven to 200c.
• Combine couscous and boiling water in a heatproof bowl; cover and set aside 8 minutes, or until water is absorbed.
• Heat a little olive oil in a non-stick frying pan over medium high heat. Season the lamb fillets with salt and pepper, then cook two minutes each side or until browned.
• Place on an oven tray and place in oven; cook for 5 minutes or until cooked to your liking.
• Remove from the oven, cover loosely with foil and allow to rest for 5 minutes.
• Stir the couscous with a fork to separate, add the capsicum, rocket, onion and lemon juice.
• Spoon the couscous salad mix onto serving plates, top each with thickly sliced lamb fillet and a dollop of tzatziki.