SPIT-ROASTED LEG OF LAMB WITH TZATZIKI

Spit-Roasted Leg of Lamb with Tzatziki image

This great-tasting dish from Joanne Weir takes you back to medieval times and spit-roasting at the hearth. You can also roast it over a grill or roast in an oven. This version is flavored with Greek herbs and served with a yogurt-cucumber sauce. Accompany with Pita Bread (page 44).

Yield serves 8 as a main course

Number Of Ingredients 20

Ingredients

1 (5- to 6-pound) leg of lamb, butterflied and trimmed
2 cloves garlic, thinly sliced, plus 1 clove minced
Salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh mint
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
4 tablespoons extra-virgin olive oil
Tzatziki (recipe follows)
2 cups whole or nonfat Greek yogurt
1/4 teaspoon salt
1/2 English cucumber, peeled and seeded
3 to 4 cloves garlic, minced
2 tablespoons minced fresh mint
1 1/2 tablespoons minced fresh dill
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
(makes 2 1/4 cups)

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.