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Home / Food and Wine Pairings / Greek baked lamb with yogurt dill sauce

Greek baked lamb with yogurt dill sauce

Judith Papesh, Contributor
Wine Pairings:  

A boneless lamb roast is a bit of an event. With its succulent meat and mild earthy and gamey flavors, lamb responds well to a strong marinade and delivers a memorable dinner experience with modest effort. Though we roast our lamb in the oven, this herby, garlicky wonder also takes to the grill just as well.

The signature meaty and earthy character of lamb roasted with Mediterranean herbs like rosemary and oregano opens the door to pair with a wine with deep flavors and accents of herbs. The Echolands 2018 Les Collines Syrah is almost automatic. While your lamb is roasting, you can savor the intense black cherry, black olive,  and dried herb aromas with a hint of eucalyptus and tobacco. This wine is powerful on the palate with dark berries, sweet herbs, medium acid, and tannin that will enhance the enjoyment of both the lamb and wine.

Ingredients

  • 4 pound boneless lamb roast
  • 6 cloves garlic, crushed
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh oregano
  • 4 ounces butter, melted
  • 4 tablespoons fresh lemon juice
Yogurt Sauce
  • 16 ounces Greek whole milk yogurt
  • 5 tablespoons minced fresh dill
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Pinch of cayenne pepper
  • Pinch of sea salt

Steps

1.

Combine the garlic, rosemary, oregano, melted butter, and lemon juice in a small bowl.

2.

Rinse the lamb and pat dry with a paper towel. Cover the lamb on all sides with the marinade and place on a wire rack set in a roasting pan. Cover with plastic wrap and refrigerate overnight.

3.

Bring the lamb to room temperature and set the oven to bake at 350 degrees F.

4.

Bake the lamb for 1 hour and 20 minutes (or until lamb is cooked).

5.

Prepare the yogurt sauce

Whisk together the yogurt, olive oil and lemon juice, then whisk in the herbs.

6.

Drizzle sauce over cooked lamb and serve.

Chef Image

About Judith Papesh, Contributor

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