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.
@veraciouspatriot42975 ай бұрын
Testing this out tomorrow. Thank you, and Happy Easter!
@ladikmk6 ай бұрын
Slow-roasted lamb with garlic, lemon and rosemary gets a 10 out of 10, ten times over! That's looks amazing!!!
@janetwilkinson12166 ай бұрын
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!!!
@kimberlysusie7016 ай бұрын
My mouth was salivating the whole time! Lamb for Easter is tradition at our house. Love these flavors together.
@giorgosapo45086 ай бұрын
Hey James and the family, greetings from Greece 😁 you nailed it! It is a wonderful traditional Greek dish.
@SipandFeast6 ай бұрын
Thank you so much.
@SarahRenz596 ай бұрын
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
@gerrygadoury33116 ай бұрын
I'm noticing that Jim is feeding the "tester" after wrestling.... Smart play for high scores! 😃
@kalex8886 ай бұрын
Akis Petrezikis is the star of Greek cooking. I recognized the recipe as soon as you showed the ingredients. This recipe is delicious.
@foodfrommarz2 ай бұрын
Yeah ive made Akis recipe and its very good ( I omitted the chicken boullion) but this one looks amazing
@cinemaocd17526 ай бұрын
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.
@SE0136 ай бұрын
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_place6 ай бұрын
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.
@ninmc59596 ай бұрын
@@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.
@adamyoung4806 ай бұрын
Aloha. I prefer my legs mr-m.
@manong43286 ай бұрын
Gosh I always love what you do and you get straight to the point. 👍. Taste tester is awesome. Good job
@straker4545 ай бұрын
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.
@luccac62476 ай бұрын
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.
@LeahsPaladar6 ай бұрын
Looks amazing 😍 let's be honest, lamb and potatoes are an all year round fav. Looking forward to making your version of the lamb.
@rickblackwell64355 ай бұрын
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.
@sibyl9992 күн бұрын
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..
@trayvixk46426 ай бұрын
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.
@ninmc59596 ай бұрын
I’ve got a leg of lamb in the freezer and this recipe looks made for this. Salivating watching this ❤
@neska01234567892 ай бұрын
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.
@lkolivakis5 ай бұрын
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.
@odysseasntalias59505 ай бұрын
Honest matterials and simplicity. The quintessence of greek taste. Enjoy 😊😊😊
@slyborg1Ай бұрын
The lamb looks heavenly, and the carrot cake was definitely a 10.
@Mochi-sn3ud6 ай бұрын
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😋
@dee_dee_place6 ай бұрын
Jim & Tara- This recipe looks absolutely delicious. Please thank Sammy for her carrot cake recipe; it looks yummy.
@SipandFeast6 ай бұрын
Thank you so much and we'll tell Sammy.
@linda77266 ай бұрын
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! 😋
@mattybhoy65226 ай бұрын
South african Boer here. Lamb on the spit is probably my favourite thing to eat. Morrocan rub, heavy on the mint
@F-109328 күн бұрын
I love how you explain everything in detail, it's like you know that I have zero experience in cooking. Thank you so much.
@LindseyObrooke5 ай бұрын
My favorite thing is when Jim says anything, and ends with, "Right, Tara?" ❤❤❤
@georgepapatheofilou61184 ай бұрын
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.
@steers1825 ай бұрын
Made today for Easter 2024. Absolutely amazing dish! Thanks for putting this out there. So good!
@brettmarkpreston82243 ай бұрын
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! ❤
@cvwwalsh28825 ай бұрын
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
@rosscorr6 ай бұрын
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.
@NellBelle6 ай бұрын
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
@DanMarous5 ай бұрын
Thank you!!! Family loved it. I pulled from the bone and served on a beautiful platter for Easter.
@costast28466 ай бұрын
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.
@sadjaxx5 ай бұрын
I love how James goes back to the lamb and potatoes after tasting the cake! 😀
@jeanniebrooks6 ай бұрын
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!
@bkm27976 ай бұрын
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!🐣🐇🐑
@filmaadin5 ай бұрын
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. 👍
@mickeyzalusky93125 ай бұрын
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.
@wampuscat74336 ай бұрын
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!
@VladimirBrown4 ай бұрын
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.
@NoName-ds5uq5 ай бұрын
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!
@19Tharg766 ай бұрын
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 🇮🇪
@ratboygenius6 ай бұрын
Thank you I always learn so much from you and you make me feel more confident in the kitchen. This looks so delicious.
@K8E6662 ай бұрын
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 !
@RobNotANumber6 ай бұрын
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.
@EdelweisSusie6 ай бұрын
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.
@princesszhorne5 ай бұрын
Yummy 🎉 from Atlanta Ga ❤❤❤❤
@wandajohnson97105 ай бұрын
We had a delicious dinner for Easter thanks to this leg of lamb recipe. My family loved it.
@lisamessiana10326 ай бұрын
Excellent recipe, Jim🌟 I was drooling just watching this!🤤😋 Thank u💕
@snailscourge98736 ай бұрын
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!
@natashafrance7176 ай бұрын
Lamb is my absolute favourite! Around Easter time I can get a 5lb leg for £13 here in the UK… thanks for this 😋👍
@jeanniebrooks6 ай бұрын
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.
@geovee47265 ай бұрын
Nice of you to mention Akis. Funnily enough, I thought of him the moment you said guy with youtube channel. Good channel regardless. The overall presentation and style of the youtuber matters also
@conniecasale35936 ай бұрын
Yummy. Can't wait for EASTER. GOD BLESS AND HAPPY EASTER TO YOU & Family ❤🐶🐶🍀🙏❤️🇺🇸
@MrsBrit16 ай бұрын
Slow cooked leg of lamb is exactly what we're planning to make. It's so, so delicious!
I would not have considered making this dish until I watched this video. It looks delicious!
@NigelDeForrest-Pearce-cv6ek4 ай бұрын
Mouthwateringly Delicious!!!!
@rpm7736 ай бұрын
I saw the thumbnail and immediately knew where this was going. Yum...one of the best things ever.
@SteveBarritt5 ай бұрын
I can thoroughly recommend this recipe. Yum! It really is something.
@janellek216 ай бұрын
Eating lamb at Easter is a big tradition here in the UK as well, but we Brits don't season it as much or make it taste as good as yours! My family doesn't celebrate Easter, but sometimes at the Passover seder my nana would make leg of lamb. We all ate it, but it didn't have much complexity of flavour to it. I think the lemon juice and rosemary make all the difference. As for Sammi's carrot cake, if you'd told James you were the one who made it he would probably have given it a 10 but he didn't want to give too much credit to his sis 😆 Being allergic to chocolate I've eaten loads of carrot cake in my life. When I was little and went to a birthday party the kid's mum would always have either a vanilla cupcake or a slice of carrot cake for me whilst the rest of the kids got chocolate. Most carrot cakes I've had are oversweet and lacking in flavour other than the taste of sugar, but I'll bet Sammi's is delicious!
@JatFrench-Creek5 ай бұрын
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.
@Susan-cooks6 ай бұрын
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.
@laceypeck90195 ай бұрын
I used this recipe today for Easter dinner and everyone loved it! Thank you and Happy Easter!
@conniecasale35936 ай бұрын
Love the way you explain everything 😆
@rxonmymind83625 ай бұрын
Made lamb on the bbq and double wrapped it in foil and further cooked it in beer. My father in law was over eating it and he said "This is better than mamma's" his late wife. I was speechless and my wife looked at me. The height of my novice culinary life. I was humbled, grateful and surprised to say the least. I bring that up to my wife once in awhile and her response "Humph!"😂
@gillesiachelini20826 ай бұрын
Definitely my next dish to cook. Thanks to James! the 10 was very convincing.
@_Rick_S6 ай бұрын
That paper towel trick for blotting up the fat is KILLER 🤘
@jeanniebrooks6 ай бұрын
That’s from Jacques Pepin. Jim says that’s where he learned it.
@gcoleman185 ай бұрын
His shirt goes with his chair. Sorry that’s my adhd thing kickin in. Thank you much for the recipe!
@scientificaudiophile5 ай бұрын
You should repost this in two weeks. Greek Orthodox Easter is May 5 this year. Great video!
@psyche81874 ай бұрын
Sitting here Holy Saturday freaking out about my last minute lamb!
@nanvolentine91106 ай бұрын
Find some anchovies and salt, clean them up and stick them in the lamb with the garlic. Devine!
@Sally-c4n22 күн бұрын
Does this with lamb shoulder, was lovely 😁
@williamfotiou75775 ай бұрын
As a Greek, I Approve! Kali Anastasi!!! Yiasou
@r.schmalzried73156 ай бұрын
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.
@SophiasOasis6 ай бұрын
Sending love from Switzerland. Lamb is one of my favorite meat. This looks delicious 😊
@user-bo1rj2xu2s6 ай бұрын
Lamb. My favorite! Happy Easter.
@momgamercooks26985 ай бұрын
Will be making this for Easter lunch on Sunday. Thank you!
@doritoworld80625 ай бұрын
The way l learned to do a Roast leg of lamb is to cut slips in the meat all over slip in slivers of garlic. Rub S & P all over, rub olive oil all over. Open a can of chopped tomatoes. Pour the tomatoes all over the lamb. Sprinkle Greek oregano, chopped rosemary. Cover with foil. Bake for 2 hrs. Take off foil and roast another 30 mins Can slice lemons around the pan and rosemary sprigs. This is very simple but very tasty.
@etherdog6 ай бұрын
It helps that James comes in after a strenuous workout🙂
@Kah0ona6 ай бұрын
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!
@aaronjameshorne3 ай бұрын
I love set it and forget it oven meals! Normally healthier(depending) and less clean up involved.
@dapardine5 ай бұрын
Love the kid at the end! Young man KNOWS what he’s talking about!
@birdsongvalley5 ай бұрын
I've missed your videos! I don't know why I have not been seeing you on my feed. Binge watching now :D
@divab635 ай бұрын
Can’t wait to try this recipe! Have a 4H lamb that I think will be perfect for this!
@JohnDoe-qp9qb5 ай бұрын
I like this honest taste tester. Good job guys
@joeyhardin12886 ай бұрын
Love Lamb! Thank you.
@OrangutanSquash6 ай бұрын
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.
@harriettekeely70636 ай бұрын
Happy Easter to all lovely recipes ❤
@straker4546 ай бұрын
I think I'll try this this Easter.
@wickedcabinboy6 ай бұрын
I do that garlic trick with Boston Butt on my Green Egg. Adds wonderful flavor to the meat.
@jeffreypinder93986 ай бұрын
Well done, Sir. Will have to check with my butcher.
@vikingbushcraft1911Ай бұрын
Bro gloves? Aristotle gives you a Hellenic backhander 😂 - Great vid as always 🎉
@pamelaporter36835 ай бұрын
Thankfully i came across your channel shortly after I returned home with our 8 pound leg of lamb. This looks delish! New subscriber 😊
@leemcclements88896 ай бұрын
My Grandmother used to make lamb on Sunday.Of course she had the mint jelly to go with it! It's an aquired taste.
@nbenefiel6 ай бұрын
I prefer my lamb pink. I make roast leg of lamb one Sunday a month. I roast the potatoes in goose fat and make mint sauce. We like it with spinach and a lemon dessert. Sometimes I make spanakopita.
@edwardkornuszko40836 ай бұрын
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!
@mnchaos3 ай бұрын
My dad made this last night! Was so gooood
@WilliamStout275 ай бұрын
I have never done leg of lamb but now I want to try. It looks really good Jim!
@ericcutler54636 ай бұрын
What an awesome recipe! Thank you Jim!
@BrianThurston-mx3hh6 ай бұрын
We're So going to try this. Thanks! It was an excellent presentation. Best watched on a large screen smart TV. :)
@Nick-from-norfolk5 ай бұрын
Best time to eat lamb is late October early November. If you eat sheep in spring it’ll be a hogget