Greek Style Slow Roasted Leg of Lamb - The Ultimate Easter Recipe!

[@SipandFeast]

Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #43 is about our Favorite Easter Foods plus we taste test an iconic NYC soda. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

[@veraciouspatriot4297]

Testing this out tomorrow. Thank you, and Happy Easter!

[@ladikmk]

Slow-roasted lamb with garlic, lemon and rosemary gets a 10 out of 10, ten times over! That's looks amazing!!!

[@lkolivakis]

I love an Irish American who knows how to cook Greek lamb. This dish looks spectacular and I'm sure it tastes great. Well done, always appreciate watching all your recipes.

[@janetwilkinson1216]

I made this for my husband last night and I have to say….. this is one of the very best recipes I have ever made. Before he even finished my husband asked when I could make it again. Ten full stars!!!

[@kalex888]

Akis Petrezikis is the star of Greek cooking. I recognized the recipe as soon as you showed the ingredients. This recipe is delicious.

[@foodfrommarz]

Yeah ive made Akis recipe and its very good ( I omitted the chicken boullion) but this one looks amazing

[@kimberlysusie701]

My mouth was salivating the whole time! Lamb for Easter is tradition at our house. Love these flavors together.

[@gerrygadoury3311]

I'm noticing that Jim is feeding the "tester" after wrestling.... Smart play for high scores! 😃

[@LeahsPaladar]

Looks amazing 😍 let's be honest, lamb and potatoes are an all year round fav. Looking forward to making your version of the lamb.

[@princesszhorne]

Yummy 🎉 from Atlanta Ga ❤❤❤❤

[@straker454]

Okay, so, first, Happy Easter, second, I made this today and it was a huge hit. My mother's husband is Greek, he's in his late 60's and he said this was the best lamb he's ever eaten. I did a seven pound leg and I think next time I could reduce the salt rub to just one tablespoon of salt. I did even out the olive oil and lemon juice to a half cup each which made skimming the oil off the sauce easier. Potatoes were perfect and I served this with a simple Mediterranean salad and made from fresh pita bread and tzatziki I made the night before along with some spiced Hypocras wine I made six months ago. Outstanding meal...I am still so damn full, lol. I will definitely be making this again. Meat was to tender and not a bit dried out.

[@giorgosapo4508]

Hey James and the family, greetings from Greece 😁 you nailed it! It is a wonderful traditional Greek dish.

[@SipandFeast]

Thank you so much.

[@SarahRenz59]

Fiancé to future in-law: “I’m a vegetarian…” Greek auntie: “You no eat meat?!!? (pause) It’s okay, I make lamb.” -From the movie My Big Fat Greek Wedding

[@sadjaxx]

I love how James goes back to the lamb and potatoes after tasting the cake! 😀

[@mickeyzalusky9312]

Jim, I made your recipe tonight and it will be the only way I make leg of lamb going forward!!! I agree that salting the roast overnight is a must. I let my covered roast get to 200°F internal temperature. I poured out all the juices, defatting it and added it to a saucepan. The seasoning was so perfect I simply thickened the juices with a little cornstarch slurry. I added the potatoes to a rimmed baking sheet, then popped the roast and the potatoes under the broiler to crisp up. The thickened pan juices were so good, I chose not to make the Ladolemono sauce. Thank you for this wonderful recipe. I look forward to watching more Sip & Feast episodes. Love the tasters’ reviews but I also like watching your reactions to them as they eat, review and rate your recipes.

[@rickblackwell6435]

I made this dish last night for an early Easter dinner. It was 100% delicious. Highly recommended. Having said that, I opted to skip the ladolemono sauce as the marinade one cooked down was fantastic on both the lamb and potatoes.

[@trayvixk4642]

Growing up, my siblings and I were taught very early to cook and make dinner for the family. Really nice to see your kids learn this too because that is a life skill that never goes away.

[@odysseasntalias5950]

Honest matterials and simplicity. The quintessence of greek taste. Enjoy 😊😊😊

[@georgepapatheofilou6118]

Thanks man. I'll prepare on May the 4th and on the 5th coming home with a lit candle, we'll feast on your south side styles plus sides. 40 days and nights of going meat free is a good thing. Blessings to your family and all and sundry. Yummy yummy in the tummy.

[@ninmc5959]

I’ve got a leg of lamb in the freezer and this recipe looks made for this. Salivating watching this ❤

[@dee_dee_place]

Jim & Tara- This recipe looks absolutely delicious. Please thank Sammy for her carrot cake recipe; it looks yummy.

[@SipandFeast]

Thank you so much and we'll tell Sammy.

[@mattybhoy6522]

South african Boer here. Lamb on the spit is probably my favourite thing to eat. Morrocan rub, heavy on the mint

[@LindseyObrooke]

My favorite thing is when Jim says anything, and ends with, "Right, Tara?" ❤❤❤

[@linda7726]

Love Sip and Feast Podcast! It’s a lot of fun and you get alot of good tips and ideas! I haven’t seen a leg of lamb since my mom made it when I was very young! Thanks for bringing back the memories in the kitchen with mom and my Nonna❣️This dish looks delicious! 😋

[@shahinamotin7366]

Really good informative vid 👏

[@DanMarous]

Thank you!!! Family loved it. I pulled from the bone and served on a beautiful platter for Easter.

[@steers182]

Made today for Easter 2024. Absolutely amazing dish! Thanks for putting this out there. So good!

[@gcoleman18]

His shirt goes with his chair. Sorry that’s my adhd thing kickin in. Thank you much for the recipe!

[@laceypeck9019]

I used this recipe today for Easter dinner and everyone loved it! Thank you and Happy Easter!

[@FelicityIncity]

Looks yummy ❤

[@cvwwalsh2882]

My mother always made lamb at Easter, but as of this Easter I never made it myself. Your leg of lamb with potatoes was outstanding and your instructions were very easy to follow. Everyone loved it. Thanks for a great recipe

[@NellBelle]

This video fed my eyes very well since I am on a diet. The cake looked good and so I will have to try both recipes in December when my diet ends. Also liked that both of your children are in the kitchen cooking and baking. Blessing on you all

[@neska0123456789]

Hi, James. Formerly a New Yorker, I live in Spain, in a tiny village widely known for having some of the best lamb in the whole of Europe. I want to congratulate you and thank you for your amazing recipes. Not only that, I love your attitude to cooking, your great style, and the care you put into your presentation (especially your photos). Aspiring chefs such as myself need motivation, and that helps. Your recipes are truly sound and delicious, you have a great taste for choosing dishes, and I simply love your channel...!!! Thank you, really.

[@sibyl333]

Greek people love their leg of lamb well done so it melts, just like you did. This looks fantastic and will try it very soon, but tonight I already made lanb shanks from a different recipe..

[@brettmarkpreston8224]

Thank you so so so much, I made this today for my dad’s 90th birthday and your recipe made an epic accomplishment on my dad’s side eternally unforgettable to me and absolutely repeatable! ❤

[@slyborg1]

The lamb looks heavenly, and the carrot cake was definitely a 10.

[@bkm2797]

Looks delicious, especially with a lemon sauce. Love the Greeks and their fondness of lemon in the majority of their recipes. James is growing up so fast, he almost looks like a different kid,lol, I see both you and Tara in him. Thank you for the recipe, great job. Happy Easter!🐣🐇🐑

[@jeanniebrooks]

We love lamb any time of year, no special occasion required, although we have had it for Easter sometimes. (Easter is the only time we make a baked ham, so we kind of alternate years.) The Greek style with the Greek flavorings sounds intriguing and tender, fall-off-the-bone anything is really delicious. Thanks for the idea! I’m going to make it with some roasted lemons, halved. Besides tasting great, the roasted lemons also look great!

[@wampuscat7433]

Jim, your videos are great! I love the fact that you are not pretentious at all in describing amounts and techniques you use. Your sense of humor is wonderful, and your family’s contributions all combine to make your vids and recipes fantastic. Keep up the great channel, and I will be sub your podcasts!

[@costast2846]

Hi and best wishes from Greece. I watch your channel regularly and I like what you’re doing. I encourage you to show more Greek recipes. The Greek kitchen is amazing, but unfortunately underrated. You did a great job with this recipe; it’s very close to the original! The only thing that I’d recommend is to use smaller potatoes. This way the wedges will be just like the ones of the original recipe.

[@Mochi-sn3ud]

Ah, this is almost how I make it. That low on my dysfunctional stove is 275 degrees for several hours. It is pulled lamb that is melt in your mouth tender and so delicious😋

[@F-1093]

I love how you explain everything in detail, it's like you know that I have zero experience in cooking. Thank you so much.

[@filmaadin]

I did this today. It rendered awesomely. Thank you very much. Since the piece was 3.2 kg it took 4.5 hours until smooth. Also, I added some honey to the lardolemono sauce. 👍

[@hal3760]

"...looka dis, looka dat!" 😂 Awww man, I'm looking AND I'm drooling! 🤤

[@19Tharg76]

Always an event when your videos drop sir! James is getting big dude! He’ll be towering over you in no time 😂 thanks for the video friends - all the best from Dublin 🇮🇪

[@rosscorr]

Wow. I have been looking for a recipe like this for a while. Lamb is a big thing here in Australia, more so than the US I think? Anyway can't wait to try this out.

[@rpm773]

I saw the thumbnail and immediately knew where this was going. Yum...one of the best things ever.

[@ratboygenius]

Thank you I always learn so much from you and you make me feel more confident in the kitchen. This looks so delicious.

[@wandajohnson9710]

We had a delicious dinner for Easter thanks to this leg of lamb recipe. My family loved it.

[@lisamessiana1032]

Excellent recipe, Jim🌟 I was drooling just watching this!🤤😋 Thank u💕

[@RobNotANumber]

As a New Zealander, bought up on a lamb roast.... This looks great> follows most all of what I was bought up with but.. there are honestly only a handful of recipes I can and will say that about... and I can't wait to try it.

[@conniecasale3593]

Yummy. Can't wait for EASTER. GOD BLESS AND HAPPY EASTER TO YOU & Family ❤🐶🐶🍀🙏❤️🇺🇸

[@dblomqu1]

I would not have considered making this dish until I watched this video. It looks delicious!

[@VladimirBrown]

I did this the other day and it was truly spectacular. Can hardly wait to try this again. One of the most delicious dishes I ever made in my life.

[@r.schmalzried7315]

I love the podcasts, you guys do a great job with the content. Even if I may think I don’t like the subject, it’s always a good listen with good information and some entertaining stories.

[@Sally-c4n]

Does this with lamb shoulder, was lovely 😁

[@joeyhardin1288]

Love Lamb! Thank you.

[@momgamercooks2698]

Will be making this for Easter lunch on Sunday. Thank you!

[@peterdoe2617]

I have an icing for you, you might like. It's how my grandma made it. She was a housekeeper, born in 1893. It's just powdered sugar and only enough freh lemon juice to make it a thick paste. Applied to the cake, some moisture will evaporate, some will be sucked up by the cake. So it forms a thin crust (We're not talking thick layers). She called it Maus = mouse. For whatever reason. Pro tip for this icing to be applied a bit thicker and not become crispy: add beaten eggwhite to it. No measurements. She was eyeballing everything. And she passed away in 1981, when I was just 21. Greetings from the far north of Germany!

[@edwardkornuszko4083]

Thank you again! Love your channel and your whole approach. Lamb is my favorite and will try your recipe for Easter! God bless you and your family. Auguri di Buona Pasqua!

[@user-bo1rj2xu2s]

Lamb. My favorite! Happy Easter.

[@williamfotiou7577]

As a Greek, I Approve! Kali Anastasi!!! Yiasou

[@SteveBarritt]

I can thoroughly recommend this recipe. Yum! It really is something.

[@harriettekeely7063]

Happy Easter to all lovely recipes ❤

[@JatFrench-Creek]

Hi James, stumbled across your braised short rib recipe a few months ago and wow! Thanks so much for your content, it's amazing! I'm going to try your lamb recipe this weekend and I can not wait.

[@birdsongvalley]

I've missed your videos! I don't know why I have not been seeing you on my feed. Binge watching now :D

[@Susan-cooks]

Looks great! Jim and James should try making lamb shawarma (boneless butterflied leg is my go to choice of cut). I often make chicken shawarma (boneless thighs) also. The chicken/lamb combination is wonderful. I do recommend separate pans because the chicken cooks faster.

[@conniecasale3593]

Love the way you explain everything 😆

[@luccac6247]

This entire dish is a flavor bomb. So many levels that compliment one another. As a Greek whom cooked in the past, you did the lamb well. Nicely done. Easter in Greece is a huge event in every part of the country. More so than Christmas. Lamb is done differently depending on region. I enjoyed watching the different techniques you used with your preparation.

[@louisianabethancourtofficial]

❤👌Excellent recipe 👌I have always thought that few ingredients enhance the flavor and therefore the texture of lamb more (one of my favorite meats par excellence), a good glass of pale pink-orange wine would be the best combination. My father prepared the best lamb I have ever tasted in my life, not even grilled Turkish or Patagonian lamb reach that level, my father let it marinate for two days with a mix of spices created by himself to which he added a few millimeters of beer and a small spoonful of cane molasses and in the oven an external crust was formed that under the juicy interior, always every Christmas (my favorite time of the year) he prepared it because it was my favorite dish and he made some potato roses, dill with a few subtle drops of rosemary oil, while he prepared it he sang his lyrical repertoires. By making this comment you realize that people with immense and beautiful hearts make life itself a paradise and a precious story full of love and unforgettable moments in memory and in the soul. How much beauty and happiness some human beings can provide!❤

[@natashafrance717]

Lamb is my absolute favourite! Around Easter time I can get a 5lb leg for £13 here in the UK… thanks for this 😋👍

[@jeanniebrooks]

Here in Silicon Valley , Ca, we can get a leg of lamb for about $35-$45 last time I looked. Lamb shanks are smaller and are suitable for braising like this, and cost about $8.50- $10 apiece, 1 per serving.

[@snailscourge9873]

My Turkish MIL would have approved of your technique. This is the highest possible praise as her leg of Lamb is legendary. Sticky, tender, succulent - righteous!

[@NigelDeForrest-Pearce-cv6ek]

Mouthwateringly Delicious!!!!

[@JohnDoe-qp9qb]

I like this honest taste tester. Good job guys

[@BrianThurston-mx3hh]

We're So going to try this. Thanks! It was an excellent presentation. Best watched on a large screen smart TV. :)

[@gillesiachelini2082]

Definitely my next dish to cook. Thanks to James! the 10 was very convincing.

[@ericcutler5463]

What an awesome recipe! Thank you Jim!

[@straker454]

I think I'll try this this Easter.

[@LeahS-e5i]

That looks soooo good, i am drooling.

[@Kah0ona]

Nice! Very recently I've made leg of lamb for the first time. Recipe in same sort of style, but I made it on my kamado BBQ. I 'm still not over how good that was. I did however not go up to shreddable meat temps, so really wanna try this and go with the fall of the bone tenderness. Thanks again for the great video!

[@WilliamStout27]

I have never done leg of lamb but now I want to try. It looks really good Jim!

[@K8E666]

My mum makes this regularly as we’re from Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 UK where we’re known for our lamb ! There are approx 3 million people and 11 million sheep/lambs !! Lamb should be medium cooked not well done as one commenter said - it’s meant to be pink not grey !! I love it with lemon, rosemary and garlic put into the lamb with the potatoes cooked under the lamb exactly like you’ve described. It’s the perfect Sunday Roast !

[@etherdog]

It helps that James comes in after a strenuous workout🙂

[@jeffreypinder9398]

Well done, Sir. Will have to check with my butcher.

[@divab63]

Can’t wait to try this recipe! Have a 4H lamb that I think will be perfect for this!

[@NoName-ds5uq]

I love roast lamb! An Australian staple and I grew up with the Australian version. The Greeks do it better! It’s a good thing we have the second biggest Greek city in the world(Melbourne, second to Athens)here! I love Greek food. 😋 The taste tester knows his stuff!

[@dapardine]

Love the kid at the end! Young man KNOWS what he’s talking about!

[@conniecasale3593]

I'm so excited 😂

[@_Rick_S]

That paper towel trick for blotting up the fat is KILLER 🤘

[@jeanniebrooks]

That’s from Jacques Pepin. Jim says that’s where he learned it.

[@pamelaporter3683]

Thankfully i came across your channel shortly after I returned home with our 8 pound leg of lamb. This looks delish! New subscriber 😊

[@jacobcohen9205]

Great job, Dad! All the best from the UK.

[@jeffreyrobert9460]

Great video Jim. Looks delicious

[@OrangutanSquash]

Nice, I’m doing a leg on my bbq rotisserie for Easter. Using za’atar but will be salting ahead of time like you did, thanks for that tip, and incorporating my spices in a similar Marinade maybe yogurt and lemon.

[@DomenicPerricone]

Great instructions.... will try for Easter

[@scientificaudiophile]

You should repost this in two weeks. Greek Orthodox Easter is May 5 this year. Great video!

[@psyche8187]

Sitting here Holy Saturday freaking out about my last minute lamb!

[@nanvolentine9110]

Find some anchovies and salt, clean them up and stick them in the lamb with the garlic. Devine!

[@cucinainfamiglia2018]

❤❤ buonissima ricetta complimenti 👍 saluti a tutti dal' Italia 🇮🇹❤❤

[@djehrenreich]

Omg, this looks so delicious

[@cinemaocd1752]

Lamb is not beef. It is better well done than rare. Thank you for saying it! I love this recipe because I always save my lamb fat for roasting potatoes. It's liquid gold...About 20 years ago I was looking for lamb to make Irish stew and went all over the city and there was no lamb. I wound up at a middle eastern deli where they sold cooked lamb. I asked them to sell me some lamb shoulder and they called me into the back. The guy cut enormous chunks and put them in a plastic bag with some lemon juice and olive oil. By the time I got home, I knew that I wasn't going to be making "Irish Stew" with that lemon and olive oil marinated lamb and I did not care. Most tender delicious lamb stew of my life.

[@SE013]

It depends. The legs and shoulders are great for braising and cooking fully, but the filet, loin, ribs are better rare/medium-rare usually.

[@dee_dee_place]

That sounds wonderful. I have a great butcher that I use. All I have to do is call ahead & if they don't have something on hand, they will order it for me. Most of their products are obtained from local ranchers but some oddball things like ox tail, duck breast, & rabbit are flash-frozen & vacuum packaged from out-of-state ranchers. Everything is always fresh. A lot of the restaurants in my area use the same butcher. It's so nice to be able to get the proteins that you want for a recipe. I'll have to call them to see if I can get a lamb shoulder.

[@ninmc5959]

@@dee_dee_place when i can get rabbit it’s great in a pie or a stew. Don’t see it very often in butchers near me unfortunately.

[@adamyoung480]

Aloha. I prefer my legs mr-m.

[@manong4328]

Gosh I always love what you do and you get straight to the point. 👍. Taste tester is awesome. Good job

[@MrsBrit1]

Slow cooked leg of lamb is exactly what we're planning to make. It's so, so delicious!

[@EdelweisSusie]

When I make Greek lamb I keep the lamb sitting on the wire rack and just lay the whole thing (lamb AND wire rack) on top of the potatoes, and cook it like that. Makes it easy to lift out as we don’t like ours shredded, we like chunks.

[@johnmcglynn4102]

Great video, thank you!