Roast Lamb Shoulder with Tzatziki

Season meat with pepper, season with salt and rub with garlic. Switch the stove to the grill function and place the meat on a baking tray on the lower shelf at 200 °C. When the meat browns, turn it to the other side and later cover it with aluminum foil.

After half an hour add kitchen herbs, soup vegetables, tomatoes and onions coarsely diced. Before the vegetables get too dark, reduce the temperature to 180 °C and extinguish with a little beef broth. The cooking time can be up to 90 min. At the end, the meat should be so soft that a skewer fork can be easily inserted into the meat and pulled out as well.

Tzatziki:

Peel cucumber, slice finely and cut into tender strips. Mix yogurt and curd, garlic and juice of one lemon.

Season with pepper and salt, fold in olive oil in a thin thread.

Season with finely chopped dill and garlic. Squeeze the cucumber strips well in a dish and fold into the curd without the juice.

Serve with baked potatoes.

Tip: Use a normal or light yogurt as needed!

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