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Festin d’agneau et sauce tzatziki de Laurent Dagenais

Catégorie: Plats principaux


Préparation: 15 minutes
Temps de cuisson : 40 à 50 minutes + 30 minutes de repos
Portions : 4 personnes






  1. Drizzle Extra Virgin Green Olive Oil on the leg of lamb. Rub the lamb with the rest of the ingredients.
  2. Lightly oil the grill of a barbecue. Cook the meat on indirect heat until the internal temperature reaches at least 145°F (63°C), around 40-50 minutes. Turn the meat a few times during the cooking process.
  3. Leave to rest for a minimum of 30 minutes before slicing.
  4. In a large bowl, add plain Greek yogurt, Extra Virgin Green Olive Oil, cucumbers and all the remaining ingredients. Using a spoon, mix well and taste to check seasoning. Set aside in the fridge until serving.

Serve with your favourite grilled veggies and pita breads.