Tzatziki with Grilled Lamb

Today is French National Day or Bastille Day.  Basically, on July 14, 1789, the French rabble stormed the fortress-prison Bastille and thereby brought about the abolition of feudalism, making each French person a royal in his own right, a French state of mind and attitude which  endures to the present day.  Anyway.

Tomorrow Jade and I will be eating with the French; mussels with shallots and wine, grilled butterflied lamb, seasonal vegetables, cheese, salad, dessert and, of course, copious amounts of wine.  That’s why I’m posting these recipes today.  In case of too much fun and too few pictures 😉

I’m making the lamb.  We have moved my gas grill to the courtyard of the Parrets for maximum ambiance.  I understand that, according to the weatherman, there will be an outrageous storm with a spectacular sound and light show.  Hakuna matata.

Herbed Butterflied Lamb Leg

1 lamb leg, boned and butterflied

3 large garlic cloves, finely chopped

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh basil, chopped

1 tbsp black pepper

1 tbsp ground cumin

3/4 cup olive oil

Stab the lamb all over with a sharp knife.  Mix the remaining ingredients together and rub on the lamb.  Refrigerate overnight.  Grill to taste.

Tzatziki Sauce 

2 cucumbers, peeled, halved, seeded and sliced

Salt

1 garlic clove, chopped

1 tbsp mint, chopped

1/2 tsp black pepper

Juice of 1 lemon

2 cups Greek yogurt

Salt the cucumber slices and allow to drain for about 30 minutes.  Pat dry and put into the food processor with the mint, garlic, pepper and lemon juice.  Blend well, then add to the Greek yogurt.  Refrigerate for at least 2 hours or overnight.  Serve with grilled lamb.

About cookinginsens

An American living in Burgundy, France
This entry was posted in American, Cooking, Food and Wine, Greek, Main dishes, Recipes and tagged , , , , , , . Bookmark the permalink.

31 Responses to Tzatziki with Grilled Lamb

  1. I love butterflying the individual muscles out from a leg of lanb. I stuff them with herbs as you have done here, perfect cooked on a grill outdoors.
    Cheers
    Marcus

  2. What delicious seasonings for your lamb! I wish I were there to nab some. I like tzatziki, too.

  3. Mad Dog says:

    That lamb does look beautiful and it will be amazing with tzatziki. Hakuna matata – you must have the BBQ well covered 😉

  4. Beautiful seasoned meat you have there!! Have a wonderful celebration with your friends.. as I know you will 🙂 Happy Bastille Day!! xoxo

  5. Yogurt with lamb – one of the best food combinations there is! I hope the rain holds off. Bon appétit et bonne fete!

  6. I am sure that whatever the weather you will have a wonderful day – bon appétit et bonne chance!

  7. That looks… familiar… 😀

  8. Hakuna matata sounds great:) Have a great day.

  9. Happy belated Bastille Day! I adore tzatziki in all it’s many iterations. I know it was delicious with this very fine looking lamb…perfect flavors together!

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  11. Denise says:

    Great minds think alike. Just made lamb souvlaki meatballs with a tzatziki sauce, as to die for. We love grilled lamb …. having tonight!

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