Roasted leg of lamb
1/2 English cucumber, peeled, cut in half and seeded
1 tablespoon fresh dill
2 tablespoons fresh mint
8 ounces Greek yogurt
3 garlic cloves, minced
1/2 lemon, juiced
Freshly ground black pepper
Grate cucumber with a box grater.
Place grated cucumber in a strainer, sprinkle with salt and allow to drain for 20 minutes.
In a bowl, add dill, mint, yogurt, garlic and lemon juice.
Squeeze as much liquid from cucumber as possible and add cucumber to the yogurt.
Mix well and refrigerate for at least 30 minutes.
Season to taste with salt and pepper.
To serve: Fill warm flatbread or pita with sliced leftover leg of lamb,thinly sliced tomatoes and cucumbers and chilled tzatziki sauce