Viroqua Food Co-op Recipe Blog

Co-op Cooks – Greek Lamb with Yogurt Herb Sauce

Posted byChef Chelsea Brannan, VFC Assistant Kitchen Manager on Fri, Apr 14, 2017 @ 03:56 PM


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Greek Lamb with Wet Rub

Prep Time: 10-15mins 
Cook Time: ~3-3.5hrs
Serves: 4-6


1 3 to 4
 lb. lamb shoulder roast
4 Tbsp fresh rosemary
4 Tbsp fresh oregano
1 Tbsp fresh thyme
3 Tbsp minced garlic
1 tsp salt
½ tsp black pepper
⅓ cup olive oil
Zest of 1 whole lemon
Juice of ½ lemon (reserve other ½ for yogurt herb side sauce)


  1. Place all ingredients into food processor and blend until rosemary is well-minced and mixture comes together.
  2. Rub mixture on all sides of roast, then marinate overnight in refrigerator.
  3. Remove lamb from refrigerator and bring to room temperature for 1 hour.
  4. Place lamb in roasting pan with roasting rack in bottom of pan. Cover with tightly sealed foil.
  5. Roast in oven at 325º for 3-3½ hours or until internal temperature reaches 170º.
  6. Remove from oven. Let rest for 5 minutes before carving.

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Yogurt Herb Side Sauce

Prep Time: 10-15mins.
Store up to 1wk. in refrigerator

This sauce can be made while lamb is in oven!


1 cup greek yogurt
2 Tbsp fresh dill, minced
4 Tbsp fresh mint, minced
3 garlic cloves, minced
2 Tbsp olive oil
Juice from ½ of reserved lemon
Salt & black pepper to taste


  • Stir all ingredients together in small bowl
  • Set aside for minimum 1 hour, up to 3 hours, to allow flavors to develop.

Cooking Tips 

For dinner, this lamb and side sauce serves well with roasted potatoes tossed in olive oil, salt & pepper, and a little oregano.

Additionally, try the leftover lamb and sauce on grilled flatbread for lunch the next day.

Tags: Recipes, Easter, Co-op Cooks