Best 4 Roasted Garlic Tzatziki Recipes

TZATZIKI SAUCE RECIPE

Steps:

• Peel and finely dice the cucumber, or you can grate on the large holes of a box grater if preferred. Transfer to a bowl lined with a cheesecloth* and sprinkle cucumbers with 1/2 tsp salt and give them a light stir. Set aside for the cucumbers to release their juice while you prep the remaining ingredients.
• In a large mixing bowl, combine plain Greek yogurt, lemon juice, grated garlic cloves, chopped dill, extra virgin olive oil, salt and pepper, or season to taste.
• Use the cheesecloth to squeeze out as much juice as you can from your chopped cucumber. You'll be surprised how much juice comes out. Discard the juice and add squeezed cucumber to your mixing bowl.
• Stir everything to combine and season to taste with more salt and pepper if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. I love serving drizzled with a little more extra virgin olive oil.

HOW TO MAKE TZATZIKI SAUCE (AUTHENTIC GREEK RECIPE)

Steps:

• In some cases, yogurts that you buy from the store are watery and will in turn make your sauce watery. There is a very simple step to getting out the excess moisture and will help with the thickness and creaminess of your recipe. If you use a already strained and thick Greek Yogurt, you can skip this step.
• Simply strain yogurt for 24 hours before making. Add cheesecloth or coffee filters to a strainer and add yogurt on top of the strainer.
• Place a bowl or plate under the strainer and refrigerate, covering the top with plastic wrap, for 24 hours.
• Drain excess water and scoop out the yogurt into a mixing bowl.
• Alternatively, you can use already pre-roasted garlic or minced garlic to skip this step.
• Peel 1 bulb of garlic and separate all the cloves.
• Cut each end of the clove and remove the peel from the cloves.
• Place cloves into a small piece of foil and fold the foil over the garlic to close.
• The foil will not be tight but will contain all of the garlic.
• Toss into the oven on 350 for 30-35 minutes or until garlic is soft.
• Remove from oven and let cool completely. Mash garlic.
• Cucumber retains a ton of moisture and this is an important step in getting rid of the excess so your sauce doesn't water down.
• Place cucumber into 2 coffee filters.
• Fold up the coffee filter and gently squeeze the water out of the cucumbers.
• If you use gently squeezing over a sink, you should be able to squeeze most of the water out of the vegetable, without ripping the filter.
• You can also use cheesecloth to drain excess moisture.
• Add yogurt, cucumber, garlic, lemon juice, oil and dill weed to a mixing bowl and mix well.
• Season with salt.
• Serve with sliced pita bread. gyros, roasted vegetables, raw vegetables, or even chips!

ROSEMARY RACK OF LAMB WITH EASY TZATZIKI

Steps:

• Place the rosemary, garlic, oregano, 1 tablespoon salt, and 1 1/2 teaspoons pepper in a food processor and process until minced. Add the olive oil and process into a coarse paste. Place the lamb on a sheet pan with the rib ends pointing down and spread the paste evenly on top of both racks. Cover and refrigerate for at least 6 hours.
• When ready to cook, preheat the oven to 450 degrees F.
• Roast the lamb for 25 minutes exactly for medium rare and 30 minutes for medium. Remove from the oven and cover the pan tightly with aluminum foil. Allow the lamb to rest for 15 minutes. The internal temperature should read about 140 degrees when an instant-read thermometer is inserted sideways into the center of the lamb. Slice between the ribs into individual chops and serve hot or warm with Easy Tzatziki.
• Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature.

TZATZIKI POTATO SALAD

Steps:

• To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
• Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
• Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.