Roasted Lamb with Buttermilk Tzatziki And Tahini

The roasted lamb with buttermilk tzatziki and tahini’s buttermilk adds extra zest to fresh tzatziki and succulent grilled lamb.

Have This!

• 1/2 c. finely chopped fresh rosemary
• 2 tbsp. Chopped fresh oregano
• 2 tbsp. Kosher salt
• 3 tsp. tahini
• 2 tbsp. black pepper
• 3 tbsp. olive oil
• 3 lb. lamb shoulder
• Buttermilk Tzatziki

Do This!

• In a large bowl, combine first 5 ingredients. Whisk in oil. Using your hands, rub mixture onto lamb to cover completely.
• Wrap in foil and refrigerate for at least 1 hour or up to 1 day.
• Preheat oven to 325 degrees F. Place lamb, still in foil, in a roasting pan, and roast until an instant-read thermometer reaches 145 degrees F when inserted into the thickest section, about 2 hours and 15 minutes for medium-rare.
• Open foil for the last 30 minutes of cooking time.
• Transfer lamb to a platter and let rest, tented with foil, for 10 minutes before carving. Serve with Buttermilk Tzatziki.