That's Greek to Me
Apr. 13, 2009 8:49 pm
Updated: Apr. 14, 2009 9:32 pm
When life gives you lamb, it's time to go Greek.
One of my favorite traditional Easter dinners is leg of lamb encrusted with rosemary, thyme, and coriander, with new potatoes roasted right in the pan. It's always wonderful the first night. But what about the next day? Cold roast lamb holds little appeal, at least for me.
Then I looked out at my rain-soaked garden and saw the mint that's happily taken over a corner of my herb bed. Up until now I've been seeing the promise of summertime mojitos in that riot of bright green leaves, but this time I saw the way out of my leftover lamb dilemma.
The answer was Greek: thinly sliced cold lamb topped with a minty yogurt sauce and wrapped up in flat bread.
The herby, tangy sauce--called tzatziki
in Greece--cut through the richness of the lamb and transformed those dreaded leftovers into something fresh and delightful. Here's the sauce I came up with after looking at several recipes from this site:
3 cups plain organic non-fat yogurt (I like Straus Family
1 cucumber, peeled, seeded, and minced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon minced fresh mint
1 tablespoon minced fresh dill
1 clove garlic, peeled and minced
Salt and pepper to taste
Drain yogurt overnight in a sieve lined with a double layer of rinsed cheesecloth. Discard whey. Combine drained yogurt with remaining ingredients and chill for 4 hours.
So with the help of homemade tzatziki we polished off the leftover lamb, but now I have about 2 cups of tzatziki left. Any ideas? No, I'm not going to roast another leg of lamb, tempting as that might be.
Why not take a minute and give me your best suggestions for leftover tzatziki. Thanks!