Roast Leg of Lamb | Christine Cushing

[@rajib88]

Why you put the camera on her face all the time? We'd like to see what is she doing?

[@alejandrom7171]

Muy buena tu receta quedo bien cocido en su interior.

[@runstr8boii]

Just waiting for mine in the oven hopefully it comes out just right 🤤

[@mozoonmarketing4877]

Attempting this right now! An hour into the oven so far.

[@ChristineCushing]

I can already smell it ! How did it work out ?

[@mozoonmarketing4877]

@@ChristineCushing Fantastic! Thank you 😊

[@אדוארדבלומנטל]

Have you tried Himalaien red solt?

[@FigaroHey]

What do you serve with the meat besides potatoes? Any vegetables?

[@ChristineCushing]

Yes, definitely a Greek salad is a must plus boiled greens ( dandelion, rapini ex. ) or zucchini, beets. These are all good options. Thank you

[@Yashameya]

Very good recipe. Just would request to keep the camera more on the food. It is difficult sometimes to see the actual prep.

[@nolitetebastardescarborund9761]

I thought the same thing. Unhelpful camerawork.

[@mkay2971]

"If I had a mic I'd drop it." My girl gangsta on the lamb.

[@phillyguy8541]

I love lamb. I am Italian and we have do it exactly the same way. Our cultures are almost the same. If I can find it at my market, it's what's for dinner Sunday. Thanks for the idea.

[@ChristineCushing]

It's so true. Greeks and Italians are soo similar. Thank you and glad you enjoyed it.

[@serap1]

Mediterranean culture 😊 Cypriots, Croatians, Turks etc. make this way, too.

[@jimburns1927]

Thank you Christine for the Wonderful memories! Growing up we would have Roasted Leg of Lamb at least twice a month on Sundays After Church for Sunday supper! My tongue is wagging like a puppy Dogs tail 🐑

[@ChristineCushing]

Oh that is so funny! Thank you

[@ZukiGrL1]

~ I LoVe her laugh.....My mom used to cook lamb for us every Easter when we were young in Romania.

[@ChristineCushing]

Thank you ! My laugh always gives me away. Be well !

[@Vyrrk]

My Mom and Yaiyia have passed away over the last few years... and most of their recipes have gone with them. Your channel has helped so much in recreating the Greek flavors I grew up with. Thank you!

[@ChristineCushing]

That is so amazing to hear. Food connects us both to our own past and to others around the world. These recipes must be shared. 😀

[@ivanvonic3356]

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[@ivanvonic3356]

7uu

[@ivanvonic3356]

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[@ivanvonic3356]

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[@jerryx2000]

Would you recommend to marinate the lamb for 48 hours with exactly your choice of spices?

[@ChristineCushing]

If you are going to marinate for 48 hours, I would leave out the salt and lemon juice and add those just before roasting. They would start to " cook' the meat before you actually roast it. I hope this helps. Thank you

[@cooking1.586]

The best lamb video i've seen yet! very good. i agree fresh herbs are great for lamb. turned out amazing. i also like to rotisserie lamb.

[@ChristineCushing]

Thank you ! Yes, it's great on the spit .

[@BPantherPink]

Oh Christine... I so envy your husband !! Surely the way to a man's heart !!!

[@lillianamerler9151]

This was the best leg of lamb I have ever had. The meat was so tender, so flavourful, it just melted in your mouth. Thank you Christine Cushing for this great recipe. Look forward to seeing more of your exquisite recipes and videos. Cheers!

[@baharuslu3314]

Thank you neighbor for your mentioning locoumy Turkish delight , too much love and congrats

[@catonfire5010]

After I told my sister that her turkey and casserole were bland, she challenged me to a "cook-off" this Christmas. Guess I'm winning, cause I just found the best damn recipe!!

[@ChristineCushing]

Not that I want to place bets... but .. Thanks

[@allanzelaya2200]

I am so happy to have found your channel on KZbin, I used to watch Christine Cushing Live religiously back in 2003/2004. You are a great teacher, thanks for sharing your passion for cooking!

[@ChristineCushing]

Oh thank you so much . CClive was so much fun for all of us producing it , so glad you enjoyed watching. Welcome to my channel and we"ll be having fun here too.

[@hanalwala]

Looks very beautiful. I am sure it taste lovely too. You way of explaining was so simple and made it sound so easy. Loved it.

[@dg20012000]

Followed this recipe for guests over last weekend, I made two legs at the same time and this recipe is by far the best one for roasted lamb leg ❤❤❤

[@ChristineCushing]

How fantastic ! I hope you try my latest recipe of orzo with feta and spinach.

[@getter7seven]

Excellent looking leg of lamb---just outright interesting given I tend to only see the likes of it from out of a covered clay pot. Other ideas? Hmm... Got anything to contrast goat and lamb to a meaningful degree? Seems like goat rarely sees any love beyond just some kebab scraps and the like due in part to the unfortunate enduring myth of gaminess..

[@jjpp2216]

A brilliant question. I look forward to any reply anyone can offer. Whenever I stray from the conventional North American cuisine (and into octopus, rabbit, etc) I am satisfied, so goat? Bring it on.

[@katia2319]

Baby goat can be ordered and cooked exactly like a roast lamb and it tastes almost the same. Large goats have a stronger flavour, so the rule is that the whole animal should weigh roughly 10 kgs to max. 12 kgs and the leg of the goat or lamb will be just under 2 kgs. In Epirus area of Greece a lot of goats wander around the rocky mountainous countryside , so goat meat is plentiful and popular. Some say that it is a good wholesome meat with less fat than lamb, and is preferable for those who have been advised to stay off animal fats eg those with heart problems, etc.

[@getter7seven]

@@katia2319 Wonder how older goat stacks up to mutton then? Perhaps they diverge more sharply with age, marbling, etc.

[@katia2319]

@@getter7seven i beleive that older goat is good for soups or stewing ( eg Irish Stew),, and it doesn't have the fat that mutton has.

[@alwynvanwyk1851]

You didn't stick to your plan girl... You said 1,5 hours at 350°, and then higher for some time.. You also went Greek Greek Greek, falling off the bone bla bla bla, but ended with a very dry piece of unappetising looking leg of lamb... Maybe Google Greek Lamb would have helped before your video was done 😏🤔🇿🇦

[@kristinaandthegerman4554]

I do that jamming of garlic trick for all my large pieces of meat. However, watching this, I realized I should season said garlic. Thanks for the tip!

[@simonthepieman6889]

Thank the stars above... Just found your channel. I grew up in a wonderful Greek/ Italian neighborhood. So many memories about the fabulous food i enjoyed...and now thanks to you I am able to create some of those long lost tastes for my family!💗💖💗💖

[@ChristineCushing]

Oh so awesome ! We Greeks and Italians share many things , the foods for sure. Thank you

[@sherrieberglin2146]

Just discovered her and I'm binge watching. She and Ina are my favorites. ❤️

[@ChristineCushing]

Many thanks! Glad you discovered my channel !

[@marcalfano4650]

I’m surprised you didn’t cover it in foil like turkey and remove it at the end to get the color. At least cover the shank part so it doesn’t over cook and dry out. I would also baste it with the juices while it’s cooking at a lower temp but longer time.

[@sandeshnarwade8477]

Too good and tempting, and I liked the caption 'Quarantine kitchen '

[@tomhoffman5462]

Just ordered my leg for this Easter, which will be the third time with this recipe. However this year, I will be smoking it using plum wood! Thanks again, Christine!

[@gloglos100]

Lovely, I miss the pumpkin which we eat roasted with lamb, perfect flavour combination with all you have, Thank you. Interesting to see how you included thyme and oregano with the garlic, nice.

[@ChristineCushing]

it really adds a nice touch within the lamb. Thank you

[@neinundnein6358]

I was just thinking that pumpkin would also fit well... I'm going to do next week for friends, and I was looking for a good way to cook a roasted lamb leg. I will take this one, I think.

[@clairepapadatos1116]

PS With the Covid pandemic I haven't been able to cook for my family for nearly a year! 😢 My sons, and their families, however, are still looking forward to lamb and potatoes, and also pastitzio!

[@jjpp2216]

I’m so glad someone introduced me to this channel. CC has always been a great chef. I love how she doesn’t just measure and instruct. Instead her no-recipe recipes explain how to judge things and vary accordingly, depending on your taste and pantry availability. And it’s so great to see someone acknowledging the negative (quarantine) and meeting the challenge, exploring things a bit differently.

[@ChristineCushing]

Thank you for your thoughts and glad you are responding to my videos. I always love to take you beyond the recipe to ask those questions and put you in charge of what to look for . There are so many variables and the recipe is just a starting point. See you in the kitchen for more..

[@dmac7406]

Yes I keep my pantry stocked it's cheap to maintain and gives you the ability to make thing's be taste way better dry seasonings ,and herbs always stocked up also got to have olive oil ,flour , butter and a few fresh veggies onion and such at all times you know this way when you go fridge surfing 🌊 you can be like I have a couple chicken breast or couple chops or something else you can make something happen .

[@jjpp2216]

@@dmac7406 and pasta. You forgot pasta. Dried in the pantry or frozen tortellini, they are the foundation of the “what can I do tonight?” meal.

[@Delphinia310]

Garlic, lots of it! Love the way you layered the seasoning with rosemary, it goes so well with lamb. Looks so very Delicious esp with potatoes, its my favorite dish~

[@ChristineCushing]

Many thanks !

[@TheAgentbosko]

It looks like it’s Easter again for me this weekend🙏🤗

[@ChristineCushing]

That's exactly what I think. Yipee !

[@ChristineCushing]

It’s great anytime you can find great quality lamb

[@TheAgentbosko]

we have a great selection and it will be definitely on the menus soon

[@ChristineCushing]

@@TheAgentbosko let me know how it turns out

[@JimsPal]

Mmmmm....I miss my Momma's roasted leg of lamb and patatas with lemoni! My Yiaya made μαγειρίτσα with the rest of the lamb which I loved until I learned what was in it...I wish she had never told me 'cause I really loved it! Your leg of lamb looks scrumptious! I could smell your kitchen through the video!

[@Von1966]

Totally drooling, last meal on earth for me. Love your presenting style (and that naughty laugh says it all) A true foodie at work xx Sending love from North Wales UK xx

[@ChristineCushing]

Thanks so much. It is truly such a comforting dish !

[@ГАЛИНА-к5е3с]

Кому не лень выставляют всякую жуть в интернет это жуткое мясо и картоха подгорела

[@1983Jacko]

Making this today finally, I had this recipe saved for a month or so. Can't wait.

[@ChristineCushing]

How did it go?? Hope you loved it.

[@louiselove8212]

Thank you. You cook with passion. Hope to try this recipe soon. Happy Easter Jesus Christ is risen ~ Shalom!

[@ChristineCushing]

Thank you !

[@mihaelamunteanu9915]

Wonderful and perfection from România / Canada ❤thank you, love Your receipe

[@ChristineCushing]

Thank you so much !

[@sonialegault8673]

Wish I was there, looks so mouth watering great

[@supahsain08]

Hello, can't find petimezi. Any substitutions?

[@ChristineCushing]

Vin cotto or balsamic vinegar will work. Thank you

[@HomeTvHomeTvv]

why I haven't seen this channel before... absolutely sublime. can you tell that casserole or pan purchased from.. thanks

[@ChristineCushing]

Thank you ! Who knows how this KZbin algorithm works? So glad you discovered it now. That pan, which is amazing, actual came inside my Wolf stove. it was the perfect dimension/ depth for this leg of lamb. See you in the kitchen

[@AggelaG3]

Ο φούρνος "τρώει" το αλάτι καλή μου γι αυτό βάζουμε περισσότερο...

[@peterpantic4372]

Love you 😘 I am sure that your husband is a very happy man 🥰

[@ghyslainebelanger8777]

Amazing! That's MY favourite and I love the way you prepare it. Thank you!

[@ChristineCushing]

Many thanks!

[@molokheya28]

great recipe, thank you. note, please the videographer... stop tilting up and down from christine's face to the cooking, stay on the cooking... very disruptive and annoying - when actually christine is doing a great job with her voice and her hands. Stay with her hands... if she stops cooking and starts talking you can go up to her lovely face.

[@nolitetebastardescarborund9761]

Absolutely! Lousy camerawork.

[@CedricWilliams-r1h]

She is not cooking it long enough, other than that looks good

[@TokyoKazama]

This is the recipe I'm going to use for xmas dinner. I'll tweak it a bit, not sure about the citrus element.

[@ChristineCushing]

It will be a winner ! Thank you

[@carolesmith755]

Don’t miss out on the lemon - it’s amazing!

[@zimnaya]

I have never been to Greece but many times to Cyprus, both before and after the wretchedly sad occupation of the north. I fell in love with the monasteries and kindly monks, developed a passion for the holy icons and learnt to make koupepkia (stuffed vine leaves) among other things when I helped prepare 3,000 of them for my friend's wedding. Your recipes bring back so much joy from those memories, but also the heady scents of the wild herbs and lemon blossom and jasmin. My friend's mother, Panayiota, did not have an oven - this was the case with most families at the time, and her tray of lamb for roasting would be carried to the local baker, who would put it in his wood-fired oven to cook for hours after the bread had been taken out. I've never tasted anything so good either before or since. One dish I recall and which I wonder whether you might feature, is Pork Aphelia - pork cooked with, I believe, red wine and coriander seed. It's another glorious Greek triumph! God bless you and your family at this very difficult time.

[@ronnieandalis7552]

Thanks for the inspiration and love your presentations. Take care, from our family in Cape Town.

[@ChristineCushing]

Thank you so much! Stay safe in Cape Town.

[@nadastankovic5245]

Hi Miss Christine, I must must have looked at least 6 lamb recipes and always coming back to yours. I like your style and simplicity. One thing is I don’t have the petite mize, bad at spelling but have a cheaper quality balsamic vinegar and I know it’s not the same as the expensive one and thicker, darker quality of balsamic vinegar. I’m making your recipe leg of lamb on this Thursday February 16,2021 for my family. My technique is, I take off the fat from lamb and not a lot, next I wash it in water and vinegar to cut down the fat and then dry it before adding spices. I do that with goat as well. My question to you is, do I need to cut off some of the fat from leg of lamb or just leave it like so. Second, do you find dry Greek Oregano is stronger then the Italian one? I would like to try the Greek one, as for the olive oil I think you’ve answered that question before on your platform about varieties of olive oil. At moment I have several brand names and extra virgin one. You yourself would you use olive oil on the lamb or extra virgin one?. Last question is nothing to do about meat but rather making Italian Cheesecake. I do have a recipe from my mother for her Italian Cheesecake, do you have any yourself or have made an Italian one like with Ricotta and Mascarpone? I just love your technique of cooking ever since when I first saw you on Christine Cushing on Food Network. Blessings dear lady!

[@davidkloeckener7446]

Will definitely be using this recipe early next week. Never thought to use these ingredients in a dish but they seem to go extremely well together

[@ChristineCushing]

I know you will love it. Thank you

[@frankieparley]

Great cooking, my first time here. We celebrate Easter here this weekend, I have the leg of lamb and I'm gonna do what you said.

[@azianchemistry]

I wish you would cut the thicker parts to see if there is medium rare, the shrank is well done as I see it

[@ChristineCushing]

It is not meant to be medium rare. The shank is well done and the bigger piece is medium well. But very tender and not dry. Thanks

[@ianlvt3780]

Made this yesterday and was really happy with the result. Served with potato gratin, garden peas, snap peas, and roasted root veggies. Thanks for the recipe!

[@ChristineCushing]

That's fantastic ! We also love it

[@AllanRisk]

Hey Christine, I should have put this on the Pastitsio page, but after watching this, I just wanted to let you know your Pastitsio recipe is unmatched ... so freaking delicious. SO .... we're doing your leg of lamb this weekend!

[@ChristineCushing]

So great ! My dad would have been so happy to hear that. Please let me know how the leg of lamb turns out.. Thank you

[@erichenderson6515]

Nothing is more Greek than a huge leg of lamb. 😤😤😤

[@ChristineCushing]

Right? It's practically a passport.

[@vera41]

boneless, but I see leg with bones????

[@ChristineCushing]

My bad ! I have no idea why I didn’t notice that before. Of course it’s not boneless. ! Thank you for pointing it out. The recipe is amazing so hope you try it.

[@cyndifoore7743]

Camera person, keep the camera mostly on her hands and don’t go in so close that it blurs. We need to see what she’s doing while explaining. The recipe says 325 degrees F instead of 350.

[@nolitetebastardescarborund9761]

Yeah, we don't need to see her face, lovely though it may be, while she's explaining what her hands are doing. Poor camerawork.

[@shafiqytube]

Hi Christine! Such an excellent Lamb Roast, simple yet great Mediterranean classic! Love your cooking style...

[@ChristineCushing]

Many thanks ! It’s so true : a real Mediterranean classic.

[@death2pc]

O.K., O.K................... So I gave you a thumbs up................... O.K.?

[@ChristineCushing]

Yes thank you very much !!

[@caart6317]

In Greece they use Rosemary with lamb! Every Time!!

[@ChristineCushing]

I love it !

[@Afrokitchen_Channel]

very good ideas my christmas

[@mehdichalavi6217]

so great, I love lamb and this way of cooking. And I specially love the way this lady explains, she is so funny. Thanks so much.

[@kavehsattari5012]

Great, thank you forgot the Sumac,

[@nocommentnoname1111]

Sorry, sis, many mistakes here. First, it's a sin to trim off the fat on a leg of lamb! Second, the shallow pan. Third, don't say Turkish delight on a Greek video. :)

[@avariq5009]

Don't tell her what to do

[@nocommentnoname1111]

@@avariq5009 And you don't tell me what to say - or do.

[@bobbyprasad3404]

Love you recipe of roast lamb

[@ChristineCushing]

Many thanks!

[@mitsichessa6538]

Yassou Christine, I'm french but my mom was from Greece and my dad from Sardinia. I'm leaving in Reunion island. I love cooking greeks, french, italian and créole recipes 😋. I think you are one of the best chief for greek food on KZbin ! Do you have a recipe for kourabies ? I just want to compere with my mom recipe 🤗 Thank you 😘

[@ChristineCushing]

What a great combination of cultures you have! Thank you for watching. I will add kourabiedes to the list of requests. Thank you and be safe in Reunion island.

[@zubinwarden7888]

Coming over for dinner this will do 😂

[@fatimahridriguez6916]

Awesome 🌹🌹🌹! I’m cooking this for dinner tonight God willing ♥️♥️♥️! Thank you 🙏😊!

[@bonniecarey3419]

Love your recipes, still use the pasta, cavatelli recipe you posted years ago!

[@MichaelNewberry]

Today there was leg of lamb at our rural market, half portion fairly fatty about 2 lbs, I bought it then searched your site guessing correctly you’d have a recipe for it. I have very little experience in roasting meat. I followed the directions, had everything on hand-oh man, it was fantastic, I ate half of it! I opted to cook it for a longer period which you clearly offered as an option, taking out the done potatoes midway. A touch lemony, a touch of sweetness, the little remaining fat was buttery, the meat was perfectly tender, I guess the stage before it falls apart. The bits of garlic were creamy and the crust delectable. It had a wonderful herby flavor, not gamey, something like carnitas. It was a very sensual carnivorous experience. Oh, and I had to add a touch of salt when it was on the plate taking your cautionary salt advice to heart. Amazing really that your instruction worked so well. Thank you!

[@ChristineCushing]

Thank you for your thorough recount of how you approached the roast and what you liked about it. I’m so glad that having little experience you chose a quality piece of lamb and then followed my advice. See you back in the kitchen

[@MichaelNewberry]

@@ChristineCushing Thank you Christine, during this horrible time, your cooking advice gives us optimism and hope, and something we can do now to feel uplifted.

[@Paula-dl9ky]

Roast leg of lamb Greek Style looks amazing ..... Here in the UK Roast lamb is a popular Sunday Roast and we serve it with Mint Sauce or Mint Jelly ...... Homemade preferably ..... Oregano and garlic would not be a usual choice but I will indeed try this recipe ...... I cook mine with Rosemary and Mint, lots of black pepper and some (not too much) salt ..... And sometimes with a thin coating of Balsamic with very little olive oil ..... Definitely with Rosemary on the roast potatoes ....... I love stronger flavours and I look forward to trying this recipe .... Thank you it looks wonderful ....

[@supertramp6011]

Exactly how I do it- Paula,love the rosemary and mint sauce! My favourite roast,with roast parsnip and winter vegetables! Sooooooo tasty!maybe even cauliflower with cheese sauce and breadcrumbs topping on the side!x🤪

[@ashwinlal7299]

Awesome mouthwatering thanks for the step-by-step and pointers

[@seannel7464]

You are such a womanly woman...

[@bernadette2722]

If I put a lamb that size for an hour& half in my oven ,it would come out rare!I guess you have a commercial oven?

[@ChristineCushing]

It was a fairly small let of lamb. I do have a convection setting which speeds up the cooking time for sure. Thank you

[@mpers112]

Thanks . Raw meat, mixing and touching other things? Health and safety?

[@ChristineCushing]

Everything , including salt and pepper was in separate bowls so I dont touch . It was all washing down after it went into oven. Thanks

[@nolitetebastardescarborund9761]

Geez, ya gotta be 'Murkan! My own hands are raw meat, mixing & touching other things, with no adverse effects. Jee-zus!

[@josefp7650]

Thank you for this nice vid. Will try it next weekend. Best Regards from Bavaria!

[@ChristineCushing]

Oh thank you and best regards back. Please let me know how it works for you.

[@semco72057]

I love the look of your rack of lamb with potatoes and the dish is looking so wonderful and must be very delicious to eat. I love lamb when it is cooked correctly and I have had some bad lamb once in the state of Delaware and the military chefs made a mistake and ruined the meat where no one wanted to eat it and they didn't eat it either. I was shocked to see that not just my piece of meat, but all of what was cooked was thrown away with just one bite taken out of the lamb chops. Your dish is wonderful and have me wishing to be there to help you all eat that rack of lamb.

[@annbutowski6379]

It wasn’t rack of lamb. That is a different cut of meat, with ribs. This is roast leg of lamb

[@pennyk1943]

THIS VIDEO NEEDS TO BE DONE OVER. ALL I SEE IS THE CHEF. Annoying. It matters to me because I love her videos.

[@Revjtl]

Looking forward to Easter! May the road rise up to meet you.May the wind be always at your back. May the sun shine warm upon your face. May the rain fall softly on your fields, and until we meet again, in this life or the next, may God hold you in the hollow of His hand. May you ride in the shadow of His wings. May everyone you meet be blessed by you; and, may you be doubly blessed by them in return. By the grace of God and our Lord Jesus the Christ, may you live a life of virtue; such that you may obtain felicity in this life and the next, in whose name I pray this humble, imperfect and unworthy prayer for you, your family & friends.

[@davidleemoveforlife6332]

Making this in a couple of days in Bali with a goat leg. Probably have to use a bit of balsamic and my oven is a bit primitive. My wife is the master of the oven but has never roasted anything before but chickens. Wish me luck.

[@ChristineCushing]

Oooh! I love it. If you are using a small goat then be sure to go with a slightly lower temp to prevent it from drying , as the goat is leaner . Good luck and let me know how it works. 👏👏

[@davidleemoveforlife6332]

Hi dear, it was a larger goat shoulder, about 3 kilos. About 5 hours to cook at a fairly high heat because the oven is not well sealed/ My wife is used to this oven, she's had it for 25 years, but up until today I've been afraid of it. I think it was a bit too salty but everyone seemed to like it. even with no chiles. it was falling off the bone and very juicy. Next time I will use even more garlic it could have used more lemon zest and I overdid the coarse salt a bit/ I will do it again now that I'm no longer afraid of our oven (I]ve been looking at it for 5 years) A British expat friend has been talking so much about Sunday Roast that it got me to do it/ This is a great recipe.@@ChristineCushing

[@CoachWillMoore]

You are Phenomenal! Your directions are precise and easy to follow. Thank You!

[@ChristineCushing]

Thank you ! It's my pleasure.

[@srolesen]

Woman: If you go to greece it will CHAANGE the way you cook lamb, they cook it for a looong time! 1 hour and 20 minutes later: 😆😆😆

[@67steinip]

Did this last night for dinner guests, it hit the spot!.. made some coleslaw and brown gravy on the side of the lamb and roasted potatoes, and my friend made his insane potato salad.. It was perfect.. Thank you for this, mine had balsamic since I couldn't find here on the Island this petimezi, but i reckon that since you mention specifically petimezi that it would be even better!... Thanks for the recipe! now Im eating heated up leftovers!

[@ChristineCushing]

So great ! I love to hear about your experience. Thanks for watching and posting

[@bangladeshilondonvlogger4989]

very nice and beautiful apu

[@dancingkitty11]

Sarah Palin is a great Chef. Or is it Tina fey? Well, either way, momma can cook!!!!!

[@natalinocamilleri1691]

I made it this evening for tomoraw It looks just like yours Thanks for your kind thought of sharing this wonderful recipe Hpy Easter 😘

[@bbj.hanchor8287]

Wow job well done My Dear it look so perfect from the beginning till the end..I’m gonna take this way of cooking to share it done to all my kids..God Bless and keep them good Cooking recipes post up all days..God Bless.

[@dandaman209]

Ty! This came out AMAZING!

[@ChristineCushing]

That is so great to hear !

[@hanorabrennan8846]

I no longer enjoy food per se, but you had me drooling!!! Even having finished a rib eye steak for dinner which was shared with my miniature poodle! Thank you Christine!!! Newbie joined up here! Love your no nonsense style!

[@ChristineCushing]

Thank you for joining me in the kitchen !

[@johncotter2008]

Thanks for posting. Lamb is a hit or miss thing. You either like it or don't. Nevertheless, I always look forward to leg of lamb especially on Easter Sunday. My preference is red roasted potatoes, but potatoes regardless are essential to complete this meal.

[@aslammirza7265]

SEE YOU AFTER LONG TIME .YOU ARE STILL YOUNGER THAN ME. 👍

[@sotiriospeithis6659]

Looks amazing. Anyone know if those potatoes are pre-boiled before going into the oven ?

[@ChristineCushing]

I did not pre boil Potatoes but yiu can certainly do at for more crunch. I would add them later in that case. Thank you

[@andretsolaki7934]

I just stumbled onto your recipe this Orthodox Easter morning as it's Easter Sunday here in my hometown, the tiny island of Cyprus. It's in the oven cooking now and I can't wait to see the family's reaction. It looks great! Will definitely try some more of your recipes now I've found you. Thank you and Happy Easter 🐣

[@ChristineCushing]

Καλή Ανάσταση ! Thank you

[@armankun]

That looks mouth wateringly delicious! I will definitely try it in the first opportunity, but thinking of slow cooking it in a bbq smoker , thank you for this great recipe!

[@ChristineCushing]

Slow cooking in the smoker would also be really great !

[@ouat2521]

Woow looks so yummy you are my hero in cooking share please more lamb recipes I love it! Is there by any chance also goat recipes?? 😍😍😍

[@ellygarcia6986]

WHY has the fat been removed? Skinny looking leg. See Simon Gaults recipe.New Zealand chef.

[@annbutowski6379]

I am wondering if this is domestic lamb? From the USA? I live in the USA but am British. We prefer Australian lamb. Much closer to the British taste of lamb.