Herb-Crusted Greek Lamb Kotopoulo
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
For the Herb Crust
For the Vegetable Base
For the Tzatziki Sauce
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.
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
Herb-Crusted Greek Lamb Kotopoulo
Herb-Crusted Greek Lamb Kotopoulo
Plating & Serving
Slice the lamb and arrange it over the roasted vegetables on a platter. Serve warm with a side of tzatziki sauce.