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!
I am so happy to have found your channel on TH-cam, I used to watch Christine Cushing Live religiously back in 2003/2004. You are a great teacher, thanks for sharing your passion for cooking!
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.
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!
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!
This video is a gift that keeps on giving. Happy Easter! I am making your recipe again to celebrate and am expecting a delicious Easter dinner. Thanks much!
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.
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..
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 .
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.
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!💗💖💗💖
i am so excited to find your channel on You Tube today ! Your amazing Greek cooking style is incredible and homely with love and care. Your Roast [amb and potatoes are so delicious with all different herbs/ garlic, lemon, I love Greek holidays and cuisine specially lamb Kleftico. Thank you so much Christine, will look forward to seeing more of your recipes ! Regards !
Oh, wow. I stumbled upon this channel to see how to fix a leg of lamb. So delicious. My wife and two kids really enjoyed this, also. We didn't finish the leg of lamb but came close to finishing the potatoes. So I tried your lemon potatoes and they were amazing with the leftover leg of lamb. Thanks!
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.
Hello Christine. As a child, raised in an American- French home, I believe I remember having lamb maybe once a year... yes in the Spring. Though it was many years ago and I don't remember the experience. Now married to an Italian for 44 years , I'd love to try this recipe. My husband claims he never liked lamb but I hoping that using your recipe we may both have our eyes opened to a better cuisine. Thanks for the recipe! Keep well and safe!!
Lamb can definitely be intense and too rich for some people. For this type of preparation , where you aren't braising with strong spices/ wines etc. the type of lamb you buy is the biggest factor. Try to find a butcher that has local lamb and the leg shouldn't be any bigger than 2 KG 4.5 lbs max. I hope you try it. Thank you
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 🐑
❤ Great video. I like to slide the garlic down the side of the knife before I take the knife out. It works way easier, and allows you to push the garlic in to the bottom of the hole.. Keep up the good work.
I have just used your recipe to cook rib lamb chops - they were delicious! I will certainly use your recipes in future. I recently bought a half a free range lamb, and had no idea how to cook the leg... now know. Thank you!
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!
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!
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!
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
@@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.
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.
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.
I saw a leg of lamb at the store yesterday. I am going back immediately to buy it and make this. Lamb and veal have always been my guilty pleasures. Haven’t made them since the 90’s.
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
Thank you ! Who knows how this TH-cam 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
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~
Oh thank you so much Christine for the lovely recipe. You made it so easy to roast lamb leg. It looks so delicious that I can't wait to try. Thanks so much.
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.
Wow 😱 it made my mouth watery 👍 so beautiful looked so tasty . I’m getting my leg of lamb today and making it tomorrow for Sunday dinner. I myself never made one but, there’s always a first time😁 my x makes it delicious.
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 ....
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🤪
Hi Christine. I so much enjoy the simplicity of your cooking. Living in Toronto we have access to the vincotto you recommended. I made this over the weekend and it turned out fabulous. The only thing I did different was add 1 tsp of Dijon mustard to the liquid. The mustard brings it all together. Thank you for all your recipes and continued success.
Many thanks . Yes, it totally agree about the mustard ( which I often include) but I felt I would never hear the end of it if the Greeks saw me using Dijon LOL.
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!
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 🐣
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 TH-cam ! Do you have a recipe for kourabies ? I just want to compere with my mom recipe 🤗 Thank you 😘
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.
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!
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!
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!
Cooked perfectly with a little pink 😉 This is a must try for me, it’s certainly different than they way I’ve roasted lamb. I love all the herbs, and additives like, lemon zest lemon juice garlic and the rest. ✅
I would cover it and cook for another hour on 300 for that fully cooked experience. If you want it fall off the bone , you might try another 2 hrs at 275 , covered. Enjoy
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.
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!
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. 😀
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I am so happy to have found your channel on TH-cam, I used to watch Christine Cushing Live religiously back in 2003/2004. You are a great teacher, thanks for sharing your passion for cooking!
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.
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!
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!
This video is a gift that keeps on giving. Happy Easter! I am making your recipe again to celebrate and am expecting a delicious Easter dinner. Thanks much!
You are very welcome and hope you had an amazing Easter dinner !
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.
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..
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 .
@@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.
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.
I have subscribed your channel BECAUSE of you beautiful English. Love the way you explained and enlightened your viewers
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.
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.
It's so true. Greeks and Italians are soo similar. Thank you and glad you enjoyed it.
Mediterranean culture 😊 Cypriots, Croatians, Turks etc. make this way, too.
Thank you for this nice vid. Will try it next weekend. Best Regards from Bavaria!
Oh thank you and best regards back. Please let me know how it works for you.
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 ❤❤❤
How fantastic ! I hope you try my latest recipe of orzo with feta and spinach.
Great! Greek roasting leg of lamb Ihave never seen before. I can feel the taste by seeing your proper lighting video. So professional.
Many thanks ! It is delicious
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!💗💖💗💖
Oh so awesome ! We Greeks and Italians share many things , the foods for sure. Thank you
i am so excited to find your channel on You Tube today !
Your amazing Greek cooking style is incredible and homely with love and care. Your Roast [amb and potatoes are so delicious with all different herbs/ garlic, lemon, I love Greek holidays and cuisine specially lamb Kleftico.
Thank you so much Christine, will look forward to seeing more of your recipes !
Regards !
Thank you so much! You are so welcome and I hope you saw my recent koulourakia video. Happy Easter.
Just discovered her and I'm binge watching. She and Ina are my favorites. ❤️
Many thanks! Glad you discovered my channel !
You are Phenomenal! Your directions are precise and easy to follow. Thank You!
Thank you ! It's my pleasure.
Awesome mouthwatering thanks for the step-by-step and pointers
Your cooking recipes and ingenuity are amazing
Thanks so much !
With the lemon zest!! This is elegant in its simplicity. Following NOW!
Thanks for the follow. Hope you saw
My latest 2 we videos.
Too good and tempting, and I liked the caption 'Quarantine kitchen '
Hi Christine! Such an excellent Lamb Roast, simple yet great Mediterranean classic! Love your cooking style...
Many thanks ! It’s so true : a real Mediterranean classic.
Lamb is sooooo underrated, beautifully done!!!!❤
I totally agree!
Oh, wow. I stumbled upon this channel to see how to fix a leg of lamb. So delicious. My wife and two kids really enjoyed this, also. We didn't finish the leg of lamb but came close to finishing the potatoes. So I tried your lemon potatoes and they were amazing with the leftover leg of lamb. Thanks!
How great to hear ! Reading your comment makes me feel like making a roast leg of lamb today !!
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.
Thank you Christine for sharing this recipe. Its is awesome.
Glad you like it!
Hello Christine. As a child, raised in an American- French home, I believe I remember having lamb maybe once a year... yes in the Spring. Though it was many years ago and I don't remember the experience. Now married to an Italian for 44 years , I'd love to try this recipe. My husband claims he never liked lamb but I hoping that using your recipe we may both have our eyes opened to a better cuisine. Thanks for the recipe! Keep well and safe!!
Lamb can definitely be intense and too rich for some people. For this type of preparation , where you aren't braising with strong spices/ wines etc. the type of lamb you buy is the biggest factor. Try to find a butcher that has local lamb and the leg shouldn't be any bigger than 2 KG 4.5 lbs max. I hope you try it. Thank you
@@ChristineCushing Thank you for your response. Here in Rhode Island, USA, we have plenty of farms. Now I'll have to search for the best cut.
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 🐑
Oh that is so funny! Thank you
❤ Great video. I like to slide the garlic down the side of the knife before I take the knife out. It works way easier, and allows you to push the garlic in to the bottom of the hole.. Keep up the good work.
Thank you so much!
Wonderful and perfection from România / Canada ❤thank you, love Your receipe
Thank you so much !
This is my second year using your recipe for Easter. Great tasting leg of lamb.
So fantastic ! I hope you had a great Easter
I have just used your recipe to cook rib lamb chops - they were delicious! I will certainly use your recipes in future. I recently bought a half a free range lamb, and had no idea how to cook the leg... now know. Thank you!
Very toasty recipe. Most all I like your enthusiasm whilst cooking. 👍😀
Thanks ! I do love cooking for sure
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!
That's fantastic ! We also love it
Wish I was there, looks so mouth watering great
I’m from Cyprus and I told the wife that I was going to cook roast lamb today. I have followed your recipe, many thanks.
So amazing. So glad you liked it.
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!
Thanks for the inspiration and love your presentations. Take care, from our family in Cape Town.
Thank you so much! Stay safe in Cape Town.
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.
Thank you ! Yes, it's great on the spit .
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!
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
@@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.
Love you Christine! Thank you!!!
Thank you for the support !
Bravo Christine! Show the world how to make leg of lamb! Greeks rule with lamb!
Many thanks!
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.
it really adds a nice touch within the lamb. Thank you
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.
Everything you make is great! Thank you so much for teaching us your wonderfulness! So happy I found your channel. God Bless
Much appreciation ! Please enjoy the rest of the videos and more to come.
Thank you. You cook with passion. Hope to try this recipe soon. Happy Easter Jesus Christ is risen ~ Shalom!
Thank you !
~ I LoVe her laugh.....My mom used to cook lamb for us every Easter when we were young in Romania.
Thank you ! My laugh always gives me away. Be well !
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.
I saw a leg of lamb at the store yesterday. I am going back immediately to buy it and make this. Lamb and veal have always been my guilty pleasures. Haven’t made them since the 90’s.
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
Thanks so much. It is truly such a comforting dish !
Awesome 🌹🌹🌹! I’m cooking this for dinner tonight God willing ♥️♥️♥️!
Thank you 🙏😊!
Interesting recipe I'm going to try it out soon.
I hope you do. It's really amazing. Thanks
Amazing! That's MY favourite and I love the way you prepare it. Thank you!
Many thanks!
Love you recipe of roast lamb
Many thanks!
Hi Christine....oh my but that looks soooooo good. Betcha my lamb hating family might even try this. Gonna make it soon. Thank you!!!!
Oh yes, especially if you find lamb like this. They will love it. Thank you
Thankyou Christine , love the lamb & your other recipe for lemon ' spuds' . ! Inspired me for the weekend ~ thankyou xx
My pleasure !
Thanks Christine. I appreciate you
You are so welcome
why I haven't seen this channel before... absolutely sublime.
can you tell that casserole or pan purchased from.. thanks
Thank you ! Who knows how this TH-cam 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
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~
Many thanks !
You did a wonderful job on the lamb
Thanks so much !
Oh thank you so much Christine for the lovely recipe. You made it so easy to roast lamb leg. It looks so delicious that I can't wait to try. Thanks so much.
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.
that looks good i will try it this weekend
Great simple recipe! Love Greek food!
Wow 😱 it made my mouth watery 👍 so beautiful looked so tasty .
I’m getting my leg of lamb today and making it tomorrow for Sunday dinner. I myself never made one but, there’s always a first time😁 my x makes it delicious.
This preparation looks wonderful! Thank you for sharing.
My pleasure !
I think I am going to make this for Christmas dinner this year. Thank you!!
That is great ! It’s going to be a great one. Thank you
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 ....
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🤪
Muy buena tu receta quedo bien cocido en su interior.
Hi Christine. I so much enjoy the simplicity of your cooking. Living in Toronto we have access to the vincotto you recommended. I made this over the weekend and it turned out fabulous. The only thing I did different was add 1 tsp of Dijon mustard to the liquid. The mustard brings it all together. Thank you for all your recipes and continued success.
Many thanks . Yes, it totally agree about the mustard ( which I often include) but I felt I would never hear the end of it if the Greeks saw me using Dijon LOL.
@@ChristineCushing Too funny. God forbid I tell my Italian cohorts what I did.
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
I know you will love it. Thank you
Making this today finally, I had this recipe saved for a month or so. Can't wait.
How did it go?? Hope you loved it.
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!
Thank you for joining me in the kitchen !
I made it this evening for tomoraw It looks just like yours Thanks for your kind thought of sharing this wonderful recipe Hpy Easter 😘
Looks beyond delicious !!!!!!! I think the Greeks too have mastered the humble potato !!! Corie
Thank you ! both the lamb and the potato are incredibly delicious!
This looks amazing, thank you!
Yum, doing lamb for Easter. Hope in turns out good
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 🐣
Καλή Ανάσταση ! Thank you
Im doing this now fir the new year. Thank you 🙏❤️
Ty! This came out AMAZING!
That is so great to hear !
Χαίρομαι που κάνετε Ελληνικές συνταγές κι επίσης χαίρομαι πιο πολύ που τις κάνετε στην εντέλεια! Να είστε καλά!
Sas euxaristo !
I'm cooking this for Christmas 🎄 😋, thanks 👌 😊
I trust it was fantastic ! Thank youy
@@ChristineCushing it was really delicious and my family they love it 😊 thanks again 😊
LOVE THESE COMMERCIALS
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 TH-cam ! Do you have a recipe for kourabies ? I just want to compere with my mom recipe 🤗
Thank you 😘
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.
Very nice recipe
Many thanks
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!
So great ! I love to hear about your experience. Thanks for watching and posting
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!
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
Wow!!! Wonderful recipe.
Thank you !
Looks amazing. Anyone know if those potatoes are pre-boiled before going into the oven ?
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
Thanks for the recipe idea. I just got back from Athens, Greece and took a cooking class there and your recipe is very similar!
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!
Slow cooking in the smoker would also be really great !
Thank you, Happy Easter 🙏❤💚💙👍
Thank you neighbor for your mentioning locoumy Turkish delight , too much love and congrats
Cooked perfectly with a little pink 😉 This is a must try for me, it’s certainly different than they way I’ve roasted lamb. I love all the herbs, and additives like, lemon zest lemon juice garlic and the rest. ✅
Πολύ όμορφο ,και το μαγειρευτά και ο τρόπος διδασκαλίας..Μπραβο σας..
Euxaristo para poli !
Looks so nice. We have leg of lamb tomorrow. I was just looking up tips on how to cook our lamb 😋
Oh ... perfect timing. I hope you try my recipe .Thank you
@@ChristineCushing we just cooked the lamb and it was delicious soft tender meat with mint sauce.
@@laneylydon9029 great to hear !
@@ChristineCushing I didn't cook the lamb my husband did but it was perfect meat.
Hi Christine! Thank you! May I know how much longer should I do If I want it less pink?
I would cover it and cook for another hour on 300 for that fully cooked experience. If you want it fall off the bone , you might try another 2 hrs at 275 , covered. Enjoy
@@ChristineCushing thank you!!
Proper home cooked food thanks 😊
Most welcome 😊
looks very nice love.
Thanks so much !
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.
It wasn’t rack of lamb. That is a different cut of meat, with ribs. This is roast leg of lamb
Hi Christine looks so nice euxaristoume gia to omorfo video.George from Southampton 🇬🇧
With pleasure ! Wishing you a happy 2022!