Herb-Crusted Greek Lamb Kotopoulo

Name: Herb-Crusted Greek Lamb Kotopoulo
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs lamb shoulder or leg; 4 cloves garlic; 1/4 cup olive oil; Juice of 1 lemon; 1 tbsp dried oregano; 1 tbsp dried rosemary; 1 tsp thyme; Salt and pepper; 1/2 cup breadcrumbs; 1/4 cup fresh parsley; 1/4 cup fresh mint; 1/2 cup grated Parmesan cheese; 1 large red onion; 2 medium zucchinis; 1 red bell pepper; 1 cup cherry tomatoes; 1 cup Greek yogurt; 1/2 cucumber; 1 clove garlic; Juice of 1/2 lemon; Salt and dill

A Mediterranean Delight

This fragrant and tender lamb dish, crusted with herbs and spices, brings the authentic Mediterranean flavors to your table.

3 h
4
Intermediate

Ingredients

For the Herb Marinade

2 lbs lamb shoulder or leg

boneless

4 cloves garlic

minced

1/4 cup olive oil

Juice of 1 lemon

1 tbsp dried oregano

1 tbsp dried rosemary

1 tsp thyme

Salt and pepper

to taste

For the Herb Crust

1/2 cup breadcrumbs

1/4 cup fresh parsley

finely chopped

1/4 cup fresh mint

finely chopped

1/2 cup grated Parmesan cheese

For the Vegetable Base

1 large red onion

sliced

2 medium zucchinis

sliced

1 red bell pepper

sliced

1 cup cherry tomatoes

halved

For the Tzatziki Sauce

1 cup Greek yogurt

1/2 cucumber

grated

1 clove garlic

minced

Juice of 1/2 lemon

Salt and dill

to taste

Preparation

Marinating the Lamb

Place the Lamb

Place the lamb in a large dish.

For the best flavor, marinate the lamb overnight.

Prepare the Marinade

Combine all ingredients for the herb marinade in a bowl.

Marinate

Pour the marinade over the lamb, cover, and refrigerate for at least 2 hours or overnight.

Preparing the Herb Crust

Mix Ingredients

In a bowl, mix breadcrumbs, parsley, mint, and Parmesan.

Season

Season with a pinch of salt and pepper.

Set Aside

Set aside until ready to coat the lamb.

Use fresh herbs for a more vibrant flavor in the crust.

Cooking Process

Roasting the Lamb

Preheat the oven to 375°F (190°C). Place the lamb on a roasting tray and pat the herb crust mixture onto the top of the lamb.

Roast the lamb for 1 hour 30 minutes, then let it rest for 10 minutes.

Cooking the Vegetables

Arrange the sliced onion, zucchini, bell pepper, and cherry tomatoes around the lamb in the roasting tray. Season with salt and pepper.

Making the Tzatziki Sauce

Combine all tzatziki sauce ingredients in a small bowl and mix well. Refrigerate until serving.

Plating & Serving