ROASTED LEG OF LAMB WITH TZATZIKI

Serves: 8-10

6-7 lb/2.75-3.2 kg) bone-in lamb leg, aitchbone removed

1 cup (250 mL) Middle Eastern marinade (recipe follows)

Tzatziki:

1/2 English cucumber, grated

Salt and pepper

2 cups (500 mL) thick Greekstyle yogurt

3 tbsp (45 mL) chopped mint leaves

1/2 tsp (2.5 mL) minced garlic

1 tbsp (15 mL) lemon juice

1. Rub the lamb leg with the marinade, wrap it in plastic and refrigerate for at least

24 hours. If you have the time, 48 hours is preferable.

2. Preheat the oven to 300 F (150 C). Better yet, preheat a charcoal grill, adjusting the airflow to achieve 300 F (150 C). (Sanagan prefers to roast a leg of lamb on his charcoal grill. The flavour of the smoke that licks the meat on the grill just isn't replicated in the oven.)

3. Have a roasting pan with an elevated roasting rack ready.

4. Place the marinated lamb leg on the roasting rack and place the roasting pan in the centre of the oven.

5. If you're using a charcoal grill, place the lamb slightly beside the charcoal, to avoid flare-ups.

6. Roast until a thermometer inserted into the thickest part of the meat reads 135 F (57 C) for medium, about 2 1/2 hours.

7. While the lamb is roasting, make the tzatziki. Place the grated cucumber in a serving bowl, salt it lightly and allow to sit at room temperature for 1 hour.

8. Drain any liquid from the bowl and, using your hands, squeeze and discard the excess water from the cucumber.

9. Add the yogurt and then the mint, garlic and lemon juice to the bowl, stir well, season with salt and pepper and allow to sit at room temperature for another hour.

10. Transfer the lamb to a cutting board, tent it with aluminum foil and allow to rest for at least 30 minutes. To serve, slice the lamb and arrange on a serving platter with the tzatziki on the side.

Note: It's recommended that you start marinating the lamb at least a day before cooking it.