Festin d’agneau et sauce tzatziki de Laurent Dagenais

Étapes

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.