Honey Glazed Leg of Lamb | Akis Petretzikis

Looking for the perfect holiday recipe? Look no further! Akis is back with his delicious roasted leg of lamb. Tender and juicy lamb, roasted in a rosemary and garlic marinade and topped with a honey glaze to create the perfect caramelisation. Served with mini baked roast potatoes, this is a definite crowd pleaser.
What do you like cooking in the holiday season? Let us know in the comments below, we'd love to hear from you.
For more great recipes head over to Akis' channel: jamieol.com/73cdAe
Links from the video:
Souvlaki Kebabs: http:/jamieol.com/Eurlpq
More Food Tube videos: http:/jamieol.com/Mw26VD
Akis' Website: http:/jamieol.com/3Yqtq7
For more nutrition info, click here: jamieol.com/D3JimM
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More great recipes | www.jamieoliver...
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[@FrenchGuyCooking]

Ah good to see you Akis !

[@akispetretzikis9400]

Good to see you too bro

[@carloshulsen]

+Akis Petretzikis Chef, I really like your cooking. I hope I can get to know you when I'm moving to europe in 2017, when I finish my culinary arts studies.

[@malcolmlewis5860]

Most impressive. Give this man a award for services to humanity .

[@juliuskull]

This channel needs more Akis.

[@maofonglim1482]

he was this close to saying "WHY AM I COOKING SO GOOD?!"

[@zeroloda1311]

I was thinking the same thing lol. Not to mention he used the same intro as Gennaro:)

[@carvul1]

+Zeroloda Well, Gennaro is a good role model :D

[@T.u.K.u]

Hahaahaha 😂

[@SteSpider48]

We need an Akis and Gennaro collaboration, Mr Oliver please make it happen! Why cooking so good?!!! :D

[@autobahn186]

As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2.5 hours covered and then 0.5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart), you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3.5 hours covered. Good luck.

[@rafaella_christou_]

akis is the best! especially his tv program! its the only reason i keep watching greek/cypriot television. he is fun, filled with energy

[@anero6299]

Akis really i think you are by far the best chef on youtube right now. Great recipes,funny,easy explanations and great camera angles! Keep it up man

[@JamieOliver]

+Ane Ro He's DA MAN.

[@StemerdinkC]

Cooked it today. Used a leg of goat instead of lamb and a lower temperature (160C) but an hour longer. Fantastic.

[@MotoristCY]

I made this for New Year's Day for a party we had and everyone commented on how well it turned out. The lemon zest and rosemary give it a nice zingy freshness and the glaze a subtle sweetness to top it off. Mouth watering. Highly recommended! Φίλε Άκη τρομερή η συνταγή! Σε ευχαριστώ!

[@Hanabanaist]

I loooooove Greek food!!! Been so many times to Greece and can't get enough of the food. 1000.000 Likes 💖💖

[@haydenmurrell7105]

Being from New Zealand the land of the best lamb and beef in the world, i was stunned at how great this tasted. Will be doing this recipe from now on.

[@iamabaddon88]

I've tried a few of Akis' recipes, and this guy is phenomenal. I thank Jamie Oliver's Food Tube for introducing me to a whole new flavor of cooking.

[@aribehave]

Wow, delicious! Oh.. and the lamb looks good too. 😜

[@Prestige_00]

Haha good one

[@chajang7292]

LOL I was thinking the same! such a fine looking man!

[@michaelsteffensen6844]

+Shane Lim What double standard?

[@11Anti11]

+Ari Wow.. if a man commented like this on a female presenter we'd be called misogynistic pigs. So many double standards in society.

[@michaelsteffensen6844]

+11Anti11 No he wouldn't, not by most people anyway. It's only the bat-shit crazy feminist extremists who act as though any expression of male sexuality is "misogynistic". Most people are, thankfully, much more reasonable than to think that...

[@MarceloSantosChef]

Perfect for replace turkey in Christmas, very good recipe, so simple, so easy to make, very tasty, very healthy and delicious! Thank you for sharing with us Akis!

[@akispetretzikisen]

+Marcelo Santos Thanks!!!

[@MarceloSantosChef]

;-))

[@jeffward1106]

WOW! Those potatoes with that technique was cool!

[@JamieOliver]

+Jeff Ward Tekkers right there.

[@Kavriel]

I like his style, very simple in essence, but it makes so much sense.

[@JamieOliver]

+Kavryel Simplicity is best.

[@ekaterinarodina1141]

I am not a huge lamb fan, but this is genuinely amazing. Yes, Akis, you are great chef! Thanks X

[@akispetretzikisen]

+Ekaterina Rodina Thanks! Give it a try!!!

[@JamieOliver]

+Ekaterina Rodina Try it and you'll realise just how delicious this is! x

[@Heghineh1]

So good to see you Love everything you make , Greek cuisine is quite close to my Armenian , flavorful and different :)

[@akispetretzikisen]

+heghineh Thanks!!!

[@AzaJabar]

the next time I want to show my family some love it will be with this, this looks AMAZING!

[@JamieOliver]

+Aza Jabar That's the best kind of love.

[@ΕΛΕΝΑΚΙΟΥΠΗ]

Bravo, we all Greeks are proud of you and feel always kings, as we deserve it and hope this for everyone in the world. Kisses and endless love.

[@Yanuh222]

This friend here, looks like he knows whats great about life and cooking. Enjoyed every second of it.

[@JamieOliver]

+Yanuh222 He's a LEGEND.

[@vichenzo2000]

He's amazing! The food and his accent makes me smile.

[@xaviermelisse3475]

I have bet my confidence on Akis today, for guests that are used to lamb and they did like it. The most difficult was on synchronizing the meal timing, specially when preparing the glazing (it was when I was cooking my starters). I will do it again, I don't recall that I enjoyed lamb as in this recipe. Thanks a lot

[@AugustoGalderisi]

i would love to see more dishes from Akis and Omar.

[@JamieOliver]

+Augusto Galderisi Your wish is our command...

[@ChewBacca2339]

My mum makes exactly the same dish except for the lemon rind in the honey glaze. Love from Turkey. :-D

[@hassanvandebuurt1406]

I'm turkish and i love greek people!!! 4ever togetherrrr!!!❤️❤️❤️❤️

[@JamieOliver]

+Hassan Van de buurt WOOHOO!

[@ghaeenussalam5484]

i love his accent....and dishes....and the fodd.....HEAVENLY.....!!

[@Fadel_Abbas]

I like this dude. I would love to see more of him.

[@JamieOliver]

+Mr. No Name You can! Subscribe to his KZbin channel: kzbin.info/door/cbNHNmULeU1OoNylpPIRQQ

[@autobahn186]

As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2.5 hours covered and then 0.5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart), you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3.5 hours covered. Good luck.

[@astrid2885]

Alexander Dragas The very fact that you know these stuff about meat and you actually did try the recipe with the given temperature and time says a lot. Also, any greek grandma knows that time is relevant to kilos, if you know what I mean. There's simply no reason to place exactly the same comment twice and that's the basic reason why I'm writing... I don't know about New Zealand meat, maybe it's tougher, but I've been cooking lamp leg every year for the last 3 years in Easter. I just ask the butcher to cut it in pieces about as thick as Aki's lamp is and it turns out soft and tender. Same thickness, different way of cutting.I use my grandma's recipe and my grandma is not a chef and she cooks it 2,5 hours closed and 0,5 hour open like since when I was a kid. I really don't know what went wrong with your lamp...... Of course you can do it in a lower temperature for more hours, but that works better in a traditional stove, because the flavour turns out a bit different that way.

[@toniaperdikea1230]

Nicely done Akis as always...you surely are a great chef.......

[@JamieOliver]

+TONIA PERDIKEA Agreed.

[@shomix4462]

His accent is really really funny , but in a good way! :)

[@Kotoma]

+PetrosB4 Almost like russian accent.

[@tiffanylu1139]

+Shomix "Baby puuutatoess"

[@theycallmebil]

.wqkxn x ) ;

[@Eyo98]

+PetrosB4 It doesn't sound Russian, I think it sounds more French, if you had to compare it with something

[@tristanyoung6543]

+PetrosB4 It's like if Russians went to Cuba for vacation for about 2 years

[@Caffeine.And.Carvings]

completley unrelated but i was cooking your moussaka today, absolutley fell in love with it. Tasted sooo good and was so simple, the cinnamon really made it shine =) thx for your awesome attitude, the pleasent to listen to accent and the good cooking, keep it up!

[@akispetretzikisen]

+Toffsen100 Thank you so much! Try this one too and let us know about the results!!!

[@dorianfoley6047]

"When you want to show your love to your family and friends through a meal..." That is awesome.

[@soumya86]

Rosemary and Lamb! Marriage made in heaven!!

[@akispetretzikisen]

+Soumya Rossiter Indeed!!!

[@williamstevens2382]

I love you take on roast lamp!

[@eltonsbbq-pit]

Abseloutely fantastic!! Cheers from Norway

[@deanban]

chef and his lamb..both looks delicious...

[@AFH2023]

this looks absolutely amazing :]

[@akispetretzikisen]

+Ahmad Hussain (Onyx) Thank you!!!

[@autobahn186]

As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2.5 hours covered and then 0.5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart), you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3.5 hours covered. Good luck.

[@HeyImChantelle]

This looks amazing....I will try this for Christmas!!!!!

[@barrymcg3632]

Lamb is my favourite meat, that looks amazing!

[@AtodaZ23]

+Barry McG Yes sirr

[@katerinabonner2003]

More Akis please!

[@djpacis3570]

I mean seriously? How could you be a vegan with food like this?

[@SoldierOftheWorld]

I have "almost" no words for this...

[@mycrewboxers]

Damn man you hell of a chef it looks crazy man very good

[@JamieOliver]

+mycrewboxers Crazy GOOD.

[@msgypsyqueen]

I LOVE LAMB!! Akis, you remind me a lot of a Chef we have here in Canada - Chuck Hughes from Montreal. He is very passionate about his food, so much energy, and charisma up the yin-yang! You are an absolute pleasure to watch.. Your recipes are perfect for all culinary levels of cooking - thanks for sharing!! :D

[@abdullahadebayo2934]

what temp did you cook at for 2 and a half hours and for the 30 mins?

[@Bubbla88]

I will try this the next time i Cook lamb. Never sucessed really when cooking lamb but this looked easy and tasty as nothing else!

[@AmberKelley]

OH MY GOSH! My mouth was watering!! I have to try this! Thank you so much for this recipe! :)

[@kaybrown4010]

I found Greek honey at a specialty store and I’m excited to use it on my leg of lamb for Pascha. What a great recipe, Akis! Epharisto, kai Kalo Pascha!

[@robbinova]

That leg of lamb looks so goooood ohmygoodness...Definitely gunna subscribe to Mr. Akis' channel.

[@JamieOliver]

+Robin B. WOOHOO! You're a true legend, Robin.

[@cr0atennis]

A recipe for Kleftiko would be great!

[@tajalsahluwalia]

did i just see him rolling a lamb join? nice. :D

[@sarkica011]

Akis, Hristos Anesti! Great dish. Just cooling off.

[@waterkoyje]

while the accent is really strong your way of emphasizing the words makes it really easy to follow your show. also loved how you showed and prepared your meal. going to subscribe. looking forward to see more great stuff from you!

[@akispetretzikisen]

+waterkoyje Thanks a lot!!!

[@smohammed6538]

Love your confidence

[@krekmanski]

mouthwateringly good !!! what a word ! nice !

[@michelle76678]

This is lovely

[@autobahn186]

As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2.5 hours covered and then 0.5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart), you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3.5 hours covered. Good luck.

[@FreefreeUSA]

I agree

[@alwayssmile1778]

This guys is legend!

[@rickymagicanada]

Looks fantastic! Delicious.

[@JamieOliver]

+Ricardo Leon 😋

[@ntinamoscholiou]

φοβερές οι συνταγές σου Άκη μου! Για το Πάσχα θα'ναι ό,τι πρέπει!

[@smohammed6538]

To keep the lamb some company 😁 lol,love you

[@12maax12]

Set your oven to FUN :D Cracks me up every time

[@nektariakazakopoulou553]

oh my gosh that looks so Amazingly Delicious!!!!!!!!!!!!!!!!!!!!!!!!!! WIll definitely have to try!! Τι μας κάνεις βραδιάτικα βρε Άκη...???? Μου τρέχουν τα σάλια!!!!

[@JamieOliver]

+Nektaria Kazakopoulou YAYAYAY!

[@leighiauy]

now I know what's for the holidays...thanks!

[@nafisajamali6783]

Really it looks delicious.

[@sneakySniper74]

Never heard of you before but very keen on seeing more of what you can do! :) Must try this

[@JamieOliver]

+Sneaky Productions Wonderful! You can see more of Akis on his channel too: kzbin.info/door/cbNHNmULeU1OoNylpPIRQQ

[@MaryJane-cw9bj]

+Sneaky Productions He is the winner of the Greek Master Chief :3

[@dreamyelf7488]

+Sneaky Productions oh man you're missing out! love this guy!

[@ngohoangvu7433]

Used this recipe on a lamb shank and it is delicious !

[@ruskichick88]

He's so awesome. Please tell me he has a restaurant in Greece. Cuz when I visit, I'm def going there! Great recipe, looks delicious

[@JamieOliver]

+ruskichick88 If you like this, why not check out his KZbin channel: kzbin.info/door/cbNHNmULeU1OoNylpPIRQQ x

[@magzire]

Will be doing this with the turkey for christmas :)

[@villangmail]

finishing all those potatoes like that looks tedious, but the end result is very nice. I would recommend anyone doing this, mince up the rosemary, whip it with butter, and then using a piping bag to quickly add it to each potato.

[@villangmail]

if you dont have a piping bag, just put the rosemary butter in a ziplock bag and cut off a corner.

[@ellabella308]

Akis darling I adore you. I Iove to see u cooking with so much passion. I could never get enough of you :)

[@anjualexander7450]

Awesome presentation...means the way you talk........so nice..............nice dishes

[@michellevaldezberthet8816]

mouthwattering !!!

[@lbagheri19]

Wish I had a personal chef who would cook this for me every day.

[@polychronio]

look so delicious...

[@JamieOliver]

+polychronio HELL YEAH.

[@rohankamath88]

This looks amazing Akis. Thanks for the recipe. Will surely give it a try. I might rub some spices onto the outside of the lamb in addition to the marinade on the inside just for a slightly more complex dimension to the flavor.

[@JamieOliver]

+rohan kamath Oooooo, YOU dare to spice? Go for it! Sounds super delicious.

[@sanaindaclub]

Omg I made this yday and was amazing!!! So soft and fab. I couldn't tie the leg so wrapped it in the paper first and then tied it :) Also the honey glaze was too sweet so next time I shall use balsamic with honey instead xx

[@marylittle7790]

Amazing lamb recipe

[@dwaynewladyka577]

Looks like a great recipe Akis!

[@akispetretzikisen]

+Dwayne Wladyka Thank you!!!

[@JamieOliver]

+Dwayne Wladyka It really is! Thanks for watching, Dwayne.

[@adisredzic1855]

This looks soooooo amazing!

[@akispetretzikisen]

+adis redzic Thanks!

[@JamieOliver]

+adis redzic It's RIDICULOUSLY GOOD.

[@DaidriveCJ]

I love his accent.

[@theresa2052]

Could you please make a few Lamb soups and stews. They would be wonderful for lunches . Thank You.

[@foofa4]

Mouth watering!!! I'm going to have this on New Year's Day!!!! Thanks for the recipe & for sharing handsome!!!

[@akispetretzikisen]

+foofa4 Yeah! Give it a go! Let us know how it turned out!!!

[@foofa4]

+Akis Kitchen The lamb leg was sold out so I had to use a boneless one instead...BUT IT CAME OUT GREAT!!! Thank you!!!!

[@foofa4]

I'm getting an early start & determined to find the lamb leg & will use this wonderful recipe again!!!

[@foofa4]

2018 DONE!!! Perfection & Thank you!!!

[@justmepepperpepper49]

Love it… love it…. love it!!!!! Absolutely delicious :))

[@sheenagomes1740]

Akis you make every dish look so delicious and mouth watering!!!But unfortunately I don't eat lamb but will try it with Chicken :)

[@torrid94]

Looks amazing

[@princessdacuba6101]

I make your greek mousaka mr akis it turn very delicious!thank for your recipe😘

[@hiyamtonazzi9366]

Celebrated this extraordinary dish yesterday, it turned out to be so delicious and mouth watering, yammy:-) We added lemon juice instead of lemon zest to the marinade though, does it matter? That lamb leg you have isn't that easy to get in Switzerland as well, but got it finally. Your videos are great to watch Akis:-))

[@Eristikoulas]

Akis so stronk! TOP sintagi!!!!!!!!!

[@zeezeebo]

Great job.

[@akispetretzikisen]

+zeezeebo Thanks for watching!

[@jkilian86]

love all your chefs on here. any chance to get some german/austrian/swiss chefs? these cuisines are kinda underrated i think!

[@sandycantu6830]

I'm so glad I found you.....❤️❤️❤️👍🏼👍🏼👍🏼

[@iceberg5220]

It's coming !!!

[@robelhasan1473]

nailed it man ! i will try this recipe very soon

[@archilies100]

That looks absolutely awesome ...... cheers..!!

[@dbg611]

I sure enjoyed watching you!!

[@antonschaf4088]

Man, that looks amazing!

[@orpheuspericles9582]

Amazing recipe.....loved it!!!!!

[@renanabboud-azran5798]

This is perfection!!!♡

[@AnastasiaDev]

μπράβο ρε Ακη! υπέροχη συνταγή!...αντε θραύση κάνεις στο αγγλικο κοινο :)