Herb-Crusted Lamb with Feta and Mint

Greek · Spring · 180 min · Serves 6 · By Lesapor Test Kitchen

This dish showcases the classic flavors of Greek cuisine with a modern twist. The tender lamb is coated in a fresh herb crust and paired with a creamy feta sauce. It is ideal for a make-ahead meal, allowing the flavors to meld beautifully. Plan ahead to impress your guests with this exquisite, low-carb dish.

Ingredients

• 2 pounds lamb loin roast
• 3 tablespoons olive oil
• 1 cup fresh mint leaves, chopped
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh dill, chopped
• 2 tablespoons lemon zest
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon flaky sea salt
• 1/2 teaspoon black pepper
• 1 cup Greek feta cheese, crumbled
• 1/2 cup Greek yogurt
• Flaky sea salt, to taste
• Olive oil, for drizzling

Method

1. Preheat the oven to 350°F (175°C). Prepare a roasting pan with a rack.
2. In a small bowl, combine the olive oil, mint, parsley, dill, lemon zest, garlic, dried oregano, sea salt, and black pepper to form a paste.
3. Rub the herb mixture evenly over the lamb loin roast, ensuring it is well coated.
4. Place the lamb on the prepared roasting rack and cook in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
5. While the lamb is roasting, combine the feta cheese and Greek yogurt in a medium bowl to create a creamy sauce. Season with flaky sea salt to taste and set aside.
6. Once the lamb is cooked, remove it from the oven and cover it loosely with foil. Allow it to rest for 15 minutes before slicing.
7. Slice the lamb and serve with the feta sauce on the side, drizzled with olive oil.