Perfect way to roast a leg of lamb.

This is the authentic recipe of Michael Psilakis, Greek-American Chef. He taught me to make garlic confit. We self-butcher Dorper Meat Lambs in winter and freeze. Our lambs are big, a butterflied front leg is 3 pounds, the shoulder two pounds, enough for ten. The bones are used to make stew.I have included an easy way to butterfly your leg of lamb, all you need is a fork and steak knife.The meat tastes better when roasted whole. If it is too much food for one dinner, I roast ten minutes less, cut off the unused portions to freeze, then finish roasting. It freezes and reheats very well if meat is cut in one inch thick steaks. The leg makes 12 steaks of one inch thick, half a pound each, with stuffing.Warning.: this recipe overcooks very easily, from medium rare to well done in minutes. Use a probe thermometer. Take meat out of the oven to rest, it will continue cooking for 15 minutes. Enjoy.#GlobalApron

The grape vines need pruning and the grapes are getting ripe, time to lure friends and family to the farm with a roast leg of lamb garden dinner feast, champagne and watermelon snacks in exchange for a few hours of work.Our Dorper lambs get big and never ever get a gamey muttony taste. That is why they are classified as lambs for two years. Other sheep are classified from lamb to mutton after one year.A whole large leg of lamb from a tender two year old Dorper lamb is ideal for a big outdoor summer dinner party, and this roast recipe from Chef Florence Richomme gets even better if the leg is left longer in the oven than the recommended 7 hours at a low 250F degrees. I cooked this large one overnight. I love hands-off cooking!A $6 set of foil disposable and reuseable turkey roasting dishes work perfectly for such a big roast, one dish upside down on top serving as the lid, held in place with metal binder clips between the top and bottom one.The lamb is oven roasted on a bed of aromatic vegetables and herbs, with the bone in to extract more flavors, and will be spoon tender with this recipe.The watermelon is scooped out with an ice cream scooper, the rind is pickled later, or can be made into kim chi, see cookpad member’s Ulrike creative recipe.

good on the lamb and or the veggies

A great stuffing for Christmas! Goes well with roast turkey. Can be made in advance and frozen.

Lamb and cheese and mint were made for each other. This recipe marinades lamb chops overnight in fresh mint and milk. The chops are then seared, crusted with blue cheese and bread crumbs, and oven roasted in the same glass baking dish. Easy, quick, Juicy and crusty.

This is a awsome seafood dish that I grew up eating. Always searved on Christmas eve with several other seafood dishes for traditional Italian seafood dinner.

You dont have to travel to Greece to taste the best gyros sandwich ever.This is my adaptation of Michael Psilakis’ recipe to turn our own farm raised lamb and pork into gyros meat, from his 2009 cookbook: “How to roast a lamb”.I love this recipe because it can be made in the oven in a double boiler in small quantities and we found a way so that the meat stays fresh when frozen a few months. We substituted eggs in the recipe with corn starch. And, no roasting spit needed.

This is a spectacular meal for company or just a special family dinner. Tenider roast rack of lamb chops filled with homemade mashed potatos and a delicious pan sauce!

Lamb spare ribs are thinner and tastier than pork spare ribs, but they dry out more quickly, so we encrust them. This recipe is used by my favorite Greek chef Michael Psilakis to cook loin of lamb and I use that to encrust lamb spare ribs as well.Served on a bed of pickled grapeleaves and onion rings and greens with fresh yoghurt Tzatziki sauce.#CA2025

Greek Chef Michael Psilakis from Brooklyn, New York, self taught, is my go to inspiration for the best roasted and grilled lamb dishes. I used his rubbing mix recipe to flavor this smoked leg of lamb. My method of smoking comes from shepherds from the Pyrenees mountains, they work here in the California Mountains, herding sheep.It seldom gets below 40F degrees here, and I like to age my lamb 6 days, which has to happen under 40F degrees, so we butcher on a cold winter morning, cut the lamb in four, and age a week in the refrigerator, then wrap and freeze.

Years ago, two greek sailor friends started a restaurant from their basement apartment, served dinner up the stairs, outside. They didn’t speak enough english yet, so I made pictures of their dishes, with the name of the dish, ingredients and price, and we made a photo album as the menu for each table. I got to taste all their specialties, this is one of my favorites. Comes with home made tzatziki sauce, made from yoghurt, garlic, pickle and mint in five minutes. Serve with olives, pita bread and cold greek white wine, Retsina.