Recipes // Main Dish Beef and Pork // Roasted Loin of Lamb with Wilted Arugula and Tzatkizi

Roasted Loin of Lamb with Wilted Arugula and Tzatkizi

Roasted Loin of LambServes 4


  • 4 lamb loins
  • 1/4 cup extra virgin olive oil
  • Salt and pepper to taste
  • Tzatkizi (recipe below)
  • 2 bags pre washed Arugula
  • 1 shallot, minced


  1. Preheat oven to 400 degrees.
  2. Remove lamb loins from refrigerator and allow them to come to room temperature. Paint the lamb loins with half of the olive oil and season liberally on both sides with salt and pepper.
  3. Place the lamb loins into a roasting pan and roast until a meat thermometer reads 140 degrees (be sure to stick the thermometer into the thickest part of the lamb loin). Remove from the oven and allow to rest for at least 10 minutes before serving.
  4. While lamb is resting, heat a sauté pan over medium high heat, add the other half of the olive oil and minced shallots and sauté until translucent, about 1.5 minutes.  Add arugula and wilt briefly, about 30 seconds. 
  5. Divide the arugula among 4 separate plates and top with a dollop of tzatziki.
  6. Slice the lamb into ½ inch pieces and place on top of tzatziki sauce and serve.


Tzatziki sauce


  • 2 cups Greek yogurt
  • 1 English cucumber, peeled, cored, and finely chopped
  • 2 shallots, peeled and fine diced
  • 4 cloves of garlic, peeled and finely diced
  • 2 tablespoons dill weed, chopped
  • ½ cup distilled white vinegar
  • Salt and pepper to taste


  1. Add yogurt, cucumber, shallots, garlic and dill weed to a bowl and whisk to combine.
  2. Slowly add vinegar until the sauce becomes the consistence of a thick porridge.
  3. Season with salt and pepper to taste.  Wrap with plastic wrap and reserve in the refrigerator.
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