Sweet Garlic Roasted Leg of Lamb with Pink Beetroot Tzatziki

This sweet, tender lamb is infused with the flavours of fresh rosemary, garlic and thyme. Adding beetroot to the tzatziki in place of cucumber gives a colourful twist on a traditional Greek favourite.


Serves 8

Preparation Time

Cook time

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  • 1.5-2kg deboned leg of lamb

For the Rub:

  • 1 Tbsp. fresh rosemary, roughly chopped
  • 1 Tbsp. fresh thyme, roughly chopped
  • 1 Tbsp. sea salt
  • 1 Tbsp. garlic, crushed
  • 1 tsp peppercorns, crushed
  • 2 Tbsp. olive oil

For the Beetroot Tzatziki:

  • 4 beetroots
  • 3 garlic cloves, crushed
  • 2 Tbsp. olive oil
  • Sea salt and pink pepper, to taste
  • 2 cups Greek yoghurt
  • Chopped pistachios, to garnish


To make the Lamb:
Preheat the oven to 180°C. Combine all the ingredients for the rub in a bowl and use to generously rub the deboned leg of lamb. Set aside for 30 minutes. Place the lamb in a Le Creuset 29cm Signature Oval Casserole and roast for 45 minutes (for rare, cook for 20 minutes per 500g, 30 minutes for medium and 40 minutes for well done). Remove from the oven and cover in foil. Allow to rest for 10 minutes before carving.

To make the Beetroot Tzatziki:
Place the beetroots and garlic on a sheet of tinfoil and drizzle with olive oil. Seal the foil to create a pouch. Roast for 45 minutes, or until tender. Allow the beetroot to cool, then remove the skins. Grate the beetroot finely and place in a mixing bowl. Season to taste, then add the Greek yoghurt and fold through. Garnish with chopped pistachios.

To serve:
Serve the lamb with beetroot-swirled tzatziki and garnish with cracked pink peppercorns.