Rosemary Garlic Roast Leg of Lamb with Tzaziki | PrimalGourmet

Ingredients

• 1 cup full-fat Greek yogurt
• Juice ½ lemon
• 2 small Persian cucumbers (peeled, deseeded and finely chopped)
• 2 cloves garlic (finely chopped or grated)
• 1 tablespoon finely chopped fresh dill
• 8 sprigs mint (finely chopped, substitute 1 teaspoon dried mint)
• ½ teaspoon dried oregano (substitute 1 teaspoon finely chopped fresh oregano)
• Kosher salt and freshly-cracked black pepper to taste
• 6 cloves garlic (finely chopped)
• 1 tablespoon finely chopped fresh rosemary (around 2 sprigs)
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 teaspoons kosher salt
• 1 teaspoon dried red chili flakes
• ½ teaspoon freshly-cracked black pepper
• Juice and zest 1 lemon
• ¼ cup extra virgin olive oil
• 1 boneless leg of lamb (around 4 pounds, substitute bone-in leg of lamb)
• 1.5 pounds creamer potatoes
• ½ pound carrots (cut into large pieces)
• 1 large red onion (cut into wedges)