Tzatziki is a Greek yogurt sauce that pairs up perfectly with lamb and pita bread. This recipe provides an easy way to enjoy these flavors together.
175 per serving
- 3 pounds boneless leg of lamb
- 1 tablespoons kosher salt
- 1/4 cup olive oil
- 1-1/2 teaspoons kosher salt
- 1-1/4 cup Greek yogurt, (can substitute plain yogurt; strain for 30 minutes)
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoons lemon zest
- 1 tablespoons lemon juice
Prepare the Lamb
Trim lamb of excess fat and silver skin. Cut into 1/2-inch cubes. Transfer to a bowl, add salt and mix. Add olive oil and toss to coat.
In a medium bowl, combine all ingredients and mix well. Let sauce sit for 10 minutes to blend flavors. Transfer to a small serving bowl and garnish with dill sprig.
Cut pita rounds in half. Wrap in foil and warm in the oven for 10 minutes at 300 degrees.
Heat a stovetop ridged grill pan over medium heat. Once hot, spray or brush grill with canola oil. Grill lamb cubes on both sides until cooked through, about 2 minutes per side. Transfer to a sheet pan and cover with foil to keep warm. (Optional: Broil for 5 minutes all at once in the oven.)
Put 1 piece of meat in each pita pocket. (Optional: Close pocket with a toothpick.) Transfer to a platter and serve immediately with the tzatziki sauce, topped with dill sprig garnish.