hey number one ! I'm making a compliment I'm saying something nice I love Greek food I have family that are Greek I love your videos and no matter what Greek food is the best clean good beautiful nice people exactly what I mean when I said one of the best meaning it is in the best category ever I'm not here to be rude I'm just showing love and respect and yes Greek food is my favorite
Hahaha I know Alexandria, I was only kidding. I appreciate all comments, especially when they’re positive. Thank you so much!!! 🙏🏼🙏🏼🙏🏼 I knew exactly what you meant....
Thank you Ken for taking your time and making an effort to bring this video to us, much appreciated. I also buy the minced garlic from the supermarket to use in my dishes it comes in very handy when I don’t have fresh garlic cloves at hand. I pray the prayer of sanctification over my meal and I’m good to go 😊
I'm planning to cook leg of lamb today . Searched TH-cam, found your channel . Very nice presentation.I like the meat on the pink side. I'll try it your way 👍🤗! Thank you !
I just tried you recipe. Was my first time prepare such a big piece of lamb and it was incredibly awesome. Having the chance to try such rich greek flavours in Germany is just fantastic. Only added some carrots and half onions and added steam in the oven and the result was just perfect and so simple. Love it. Thanks for your passion for food and that nice recipe.
You definitely deserve more views and followers. Fantastic content, fantastic host, fantastic looking food. Absolutely love the greek culture and food. You do absolute justice to both. Keep up the good work!
I've been making this recipe for around 3 years or so. I always come back to it because it is in my opinion the best roast lamb recipe. The only change that I make is poking a few holes in the top of the lamb and placing a clove of garlic and a small sprig of rosemary and each.
Ken, I used your recipe to prepare an 8 lb. leg of lamb for Easter Sunday, serving 26. Fantastic. Compliments all 'round. It cooked in just over 1.5 hours. Amazing. And easy.
I've tried this both with and without the bone. Equally delicious. I substituted the potatoes with celery root to reduce the carbs. Thanks for making the process approachable.
I'm making leg of lamb for my Christmas dinner today and was on u tube to get some ideas. I like how you thorough with the instructions and heavy with the herbs! Thanks for sharing your recipe!
I'm making it as I write this in the oven now! Happy Easter and thank you so much for this wonderful recipe my mouth is watering already!😋🤤😂 I loved your realness and passion for food. I LOVE Greek food! Bless!!
💯 Percent agree I will take the time but I will never use the jar garlic not even the pre-peeled garlic cloves in the plastic jars or bags because no one has invented a way of harnessing that flavor of fresh minced there's just nothing like peeling your own clothes chopping it up and using it fresh I can always tell garlic that's come from a jar I can't STAND IT!! Go for fresh it really is worth the time!
Hi Ken, apologies for not commenting earlier however, I absolutely love this recipe! It will be fourth time using your recipe for dinner tonight and the taste buds have been in over-drive all week after deciding to make this again for Saturday night's evening meal 😀 Many thanks, I love your channel .... Robert
Thavmasio, Ken! I will send this to my son and his new wife, as they're always saying that 'it's so complicated', as in 'I should cook'!😄🤣 Which I really don't mind at all, as long as they provide a wonderful leg of lamb!👍🏻🙂 😘
Love this video.. love Greek cooking thru n thru.. watched italian and UK and now the Greek way 😎 Sicily lemons are the best or greek sun soaked ripe probably just as good also anchovies over to much salt content for flavour but a bit of salt n more pepper for sure.. frozen or fresh small peas along with potato can also work... I love how you cooked the lamb tho 😎👍
OPA y OPA when I worked in New Zealand 🇳🇿 that same dish seems to be the national dish NZ lamb melts in your but came with a chunk of pumpkin and kumara ( nz word for sweet potato) I commended the chefs a very old Chinese couple who shared the secret is cut your veggies all the same size an cover with alum foil believe me as you know this your recipe is finger licking good 👍🇦🇺👌🇳🇿!!!
G'day Ken. I prepare this just like you. My wife won't let me use the oven in the summer so I do it on the BBQ with the hood down. Minimum two hours, small glass of wine while I'm waiting......and I turn the music volume up. Opa!
Hi Ken, love your techniques. Tried the eggplant recipe last night. DE-licious. Hope you can turn the music volume down a bit. I have hearing loss and can't hear low tones as well as high tones. Thus, it is difficult to hear your voice over the high pitched music. Thanks for your consideration.
Hey Diana, Thank you for your comments:-)) Indeed, you’re right about the music volume. In my earlier vids I was still getting the hang of the sound thing LOL I think it’s better in the more recent vids.... let me know either way. Thanks again!!!! Cheers, Ken🇨🇦
thank you for the recipe. I really appreciate. I am sure you know this already but just wanted to remind you. Garlic is medicine. As soon as using readily crushed with long shelf life or extreme heat treated for shelf life, it kills all the goodness. I loooove the smell and taste of thyme and rosemary. Fresh lemon juice 👌 And I agree with Greeks. I hate anything pink or blood is running. I think that's French.
This looks soo yummy. I will try this recipe. I have a question. If I were to roast 4 legs of lambs in a tabletop roaster, can I cook them all at once, or should I do one at a time??
The Mrs. and I are going to cook this next weekend. Can’t wait to try it!! Ken what do you think about adding carrots and onion? Also how many lbs. leg of lamb for 4-6 people?
great video . i was looking for a recipe my german mother in law always made it was similar to yours but she made a white gravy /sause maybe with white wine . love to find out what was in the gravy. in the mean time im going to try your recipe a change butterflyed on the grill .
Hello Ken, loved your video very much. Lamb looks delicious. Forgive my amateur question but, I am just wondering do you cover everything with foil when in the oven or it is just open.
I love Greek food .... It's one of the best cuisines in the world !
“One of the best”???? 😂😂😂
hey number one ! I'm making a compliment I'm saying something nice I love Greek food I have family that are Greek I love your videos and no matter what Greek food is the best clean good beautiful nice people exactly what I mean when I said one of the best meaning it is in the best category ever I'm not here to be rude I'm just showing love and respect and yes Greek food is my favorite
Hahaha I know Alexandria, I was only kidding. I appreciate all comments, especially when they’re positive. Thank you so much!!! 🙏🏼🙏🏼🙏🏼 I knew exactly what you meant....
@@KensGreekTable lol 😃
Thank you Ken for taking your time and making an effort to bring this video to us, much appreciated. I also buy the minced garlic from the supermarket to use in my dishes it comes in very handy when I don’t have fresh garlic cloves at hand. I pray the prayer of sanctification over my meal and I’m good to go 😊
I'm planning to cook leg of lamb today . Searched TH-cam, found your channel . Very nice presentation.I like the meat on the pink side. I'll try it your way 👍🤗! Thank you !
Thanks!
on behalf of Ken thank you very much. he would have been happy you liked the video!
Wishing you all ❤ Greek Easter love from my family to you all good bless you all
A REAL Greek Chef. Wow! That was a delicious meal. Thank You!! Efharisto!!
Thanks so much!!! 🙏🏼🙏🏼🙏🏼
Love his cooking!δώσε μας και άλλες συνταγες!Bravo, Κεν!!!
I am greek absolutely love this Australian Melbourne happy greek Easter .xx
I just tried you recipe. Was my first time prepare such a big piece of lamb and it was incredibly awesome. Having the chance to try such rich greek flavours in Germany is just fantastic. Only added some carrots and half onions and added steam in the oven and the result was just perfect and so simple. Love it. Thanks for your passion for food and that nice recipe.
Thanks very much Stefan!!! 🙏🏼🙏🏼🙏🏼
Cooked it twice already and everybody loved it! Thank you!
You definitely deserve more views and followers. Fantastic content, fantastic host, fantastic looking food. Absolutely love the greek culture and food. You do absolute justice to both. Keep up the good work!
Thank you!!! 🙏🏼🙏🏼🙏🏼
I've been making this recipe for around 3 years or so. I always come back to it because it is in my opinion the best roast lamb recipe. The only change that I make is poking a few holes in the top of the lamb and placing a clove of garlic and a small sprig of rosemary and each.
I cooked this tonight and it was delicious. Love Ken's enthusiasm.
Thanks very much James!!! 🙏🏼🙏🏼🙏🏼
AWESOME Video And Recipe I will try it just this WAY
Thanks very much Frank!!! 🙏🏼🙏🏼🙏🏼
Just made this recipe and finished having dinner. Thank you! It was AWESOME. Keep it coming!
Awesome!!! Great to hear, thank you.... 🙏🏼🙏🏼🙏🏼
Ken, I used your recipe to prepare an 8 lb. leg of lamb for Easter Sunday, serving 26. Fantastic. Compliments all 'round. It cooked in just over 1.5 hours. Amazing. And easy.
Hey Steve, Happy belated Easter and thanks very much for your comment and kind words!!! Glad you guys liked the recipe....
Best video. I've been look EVERYWHERE for a good lamb recipe. And this hit all the flavors. Thanks.
Absolutely loved this dish, It's now a regular on my Sunday dinner table. I used Lamb shoulder and It was great. Many thanks Ken.
Awesome!!! You’re very welcome Andrew.... 🙏🏼🙏🏼🙏🏼
Wow so cool, quick and lovely. Great looking, Getting me dribbling for some. THANK YOU.
Thanks so much Sham!!! 🙏🏼🙏🏼🙏🏼
I've tried this both with and without the bone. Equally delicious. I substituted the potatoes with celery root to reduce the carbs. Thanks for making the process approachable.
Awesome!!! Thanks Hap.... 🙏🙏🙏
BAA'BY that leg of Lamb looks delightfully seasoned and I would love to try 😋 it. Enjoy 😉
I'm making leg of lamb for my Christmas dinner today and was on u tube to get some ideas. I like how you thorough with the instructions and heavy with the herbs! Thanks for sharing your recipe!
This recipe was very delicious and flavorful I will definitely be making this recipe again. Thanks Ken.
Thanks very much Alex!!! 🙏🏼🙏🏼🙏🏼
Looks yummy. Going to make this roasted lamb for dinner. Thanks
Followed this and it was perfection 👌🏼 Thank you from New Zealand 🇳🇿
Thanks very much and much love to beautiful New Zealand!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable Thank you From Auckland New Zealand too.
Merry Christmas, Ken!
It took three hours for a 2.4 kg lamb leg.
Just 2 let u guys no I cooked this as part of our Christmas dinner absolutely devine xx
Excellent!!! Thanks very much Barry.... 🙏🏼👍🎄🎅❤️☮️❄️☃️
What size of lamb was used. I have 6.5 lbs leg of lamb, will it take longer than 2 hours at 400 deg F uncovered? Please advise
2 hours should be enough Seno but it also depends on how done you want it???
fantastic presentation and delicous flavor of lamb
Thank you so much Dragan!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable greek soul and mediterian spirit of cooking must be 100% billiant
This was our first leg of lamb...won't be our last! Right up there with prime rib. So delicious!
Thank you for this!
It's gonna be mine too. I got a 3.5 lb leg and I'm ready to feast!
Wow that is a good looking dish for sure I'm going to make it thank you so much ❤🙏✌✌
You’re very welcome Francelina.... 🙏🏼🙏🏼🙏🏼
Love the way you explain.
That even gave more taste to your recipe .
Thumbs up
Thank you for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼
Ken you are in heaven now cooking for the angels. ❤
Accompanied music is great.
It’s Lamb time Kalo Pascha! I’m using your recipe for our Pascha lunch 2021. Thank you
Thank you so much Sonia!!! 🙏🏼🙏🏼🙏🏼 Καλή Ανάσταση.... 👍❤️🇬🇷✝️
wow simple and good
Thank you!!! 🙏🏼🙏🏼🙏🏼
Brother this is solid gonna try this this weekend.. love from Perth Australia 🔥🔥
Cheers Bro Good Vid. Gotta cook christmas lunch this year. Ill give it a go. Merry christmas .
delicious and fantastic content host
Guess what we decided to make today for Thanksgiving? THIS! We love it Ken! Opa!
I'm making it as I write this in the oven now! Happy Easter and thank you so much for this wonderful recipe my mouth is watering already!😋🤤😂
I loved your realness and passion for food. I LOVE Greek food!
Bless!!
Thanks very much Ciaara!!! 🙏🏼🙏🏼🙏🏼
Looks awesome very nice 👌
I've found a huge flavor difference (less) when I buy pre chopped garlic. Fresh is best. Just my 2 cents.
Couldn’t agree more Shanon!!! Freshly grated is always better regardless of veggies, cheeses, meats etc....
100% agree with that statement 👍
💯 Percent agree I will take the time but I will never use the jar garlic not even the pre-peeled garlic cloves in the plastic jars or bags because no one has invented a way of harnessing that flavor of fresh minced there's just nothing like peeling your own clothes chopping it up and using it fresh I can always tell garlic that's come from a jar I can't STAND IT!! Go for fresh it really is worth the time!
I loved it!.I have to try it. Thank you
Yassou! That was beautiful. Next weekend...I'm going there!
I am going to do this for New Year Eve Dinner party. Anyone know of some other types of sides that can go with this. Thank you. Love this channel.
Love watching your shows!! especially this one!! Need to get some more of your olive oil.. can you send me the link!
Ken love your work να φερνω το κρασι Γεια σου φιλε !!
Haha thanks Theo!!! 🙏🏼🙏🏼🙏🏼
Wow man that recipe is money!!
Kali Anastasi!!
Thanks Gus!!! 🙏🏼🙏🏼🙏🏼 Χριστός Ανέστη!!!
Hi Ken, apologies for not commenting earlier however, I absolutely love this recipe! It will be fourth time using your recipe for dinner tonight and the taste buds have been in over-drive all week after deciding to make this again for Saturday night's evening meal 😀 Many thanks, I love your channel .... Robert
Thavmasio, Ken!
I will send this to my son and his new wife, as they're always saying that 'it's so complicated', as in 'I should cook'!😄🤣
Which I really don't mind at all, as long as they provide a wonderful leg of lamb!👍🏻🙂
😘
Haha thanks for sharing your story Claire!!! 🙏🏼🙏🏼🙏🏼
Hahaha I know that's right. 😅😁
I enjoyed your video. It looks so easy to cook and the leg of lamb looks delicious!
Thank you very much Margarita!!! 🙏🏼🙏🏼🙏🏼
I ll make it tomorrow 😘
I used the small round potatoes quartered. good portion size.
I Love yours recipe nice and easy
Thank you so much Carolina!!! 🙏🏼🙏🏼🙏🏼
H μουσική υπέροχη καταπληκτική 🇨🇾🇬🇷
Love this video.. love Greek cooking thru n thru.. watched italian and UK and now the Greek way 😎 Sicily lemons are the best or greek sun soaked ripe probably just as good also anchovies over to much salt content for flavour but a bit of salt n more pepper for sure.. frozen or fresh small peas along with potato can also work... I love how you cooked the lamb tho 😎👍
Thanks Billy!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable no worries thankyou for this great video, ive subscribed to your channel 😎👍
Thanks very much Billy and welcome!!!
Thank you 🥰🥰
You’re very welcome Teina…. 🙏🏼🙏🏼🙏🏼
have looked at a heap of lamb roast recipes yours looks the best , christmas dinner coming up ,Thanx !
Haha thanks Richard!!!! 🙏🏼🙏🏼🙏🏼 Try it out and let me know what you think...
Cheers,
Ken🇨🇦
well just made your dish , it came up a treat , absolutly delicimo ! thanx for excellent recipes .
Fantastic Richard!!! Great to hear... 👍🙏🏼❤️✌️
Beautiful, Ken!!
🙏🏼🙏🏼🙏🏼
OPA y OPA when I worked in New Zealand 🇳🇿 that same dish seems to be the national dish NZ lamb melts in your but came with a chunk of pumpkin and kumara ( nz word for sweet potato) I commended the chefs a very old Chinese couple who shared the secret is cut your veggies all the same size an cover with alum foil believe me as you know this your recipe is finger licking good 👍🇦🇺👌🇳🇿!!!
👍👍👍
Looks delicious! I do prefer my lamb more to the med/rare side! Great video, thanks for sharing!
Nice recipe. Simple. I'll be making mine for Easter. But, hey...I'm not even Greek, but I will add just a little bit of oregano to mine. LOL!
Haha now you’re speaking my language Glenn!!! Thanks very much and good luck.... 🙏🏼🙏🏼🙏🏼
Love your channel my bro saved me a few times keep up the great videos God Bless fron Liverpool England
Thanks very much Knoxy!!! 🙏🏼🙏🏼🙏🏼 Much love to Liverpool!!! 👍💪❤️✌️
G'day Ken. I prepare this just like you. My wife won't let me use the oven in the summer so I do it on the BBQ with the hood down. Minimum two hours, small glass of wine while I'm waiting......and I turn the music volume up. Opa!
Hahaha Out. Standing my friend!!!!
Yummy ❤
Kala Xpistouyena!
love you stile of cooking,my first time watching you r channel,thank you. M
Thanks very much Monica!!! 🙏🏼🙏🏼🙏🏼
Nice food
Thank you!!! 🙏🏼🙏🏼🙏🏼
I have used muster seeds for some of the flavor.. this looks good. Will try your way
Thanks very much Strati!!! 🙏🏼🙏🏼🙏🏼
Love these foods
Me too!!!!! 😂👍✌️
🙏♥️thank you
Thank you Carmella!!! 🙏🏼🙏🏼🙏🏼
so nice
👍👍👍
Just made this for dinner love Greek food, getting my self ready for skiathos
Awesome!!! Great to hear Ann!!! Have fun in Skiathos.... 😂👍✌️💪🙌♥️🇬🇷
Did you cover with foil for any amount of time or did you roast without foil for 2 hours?
Please lower the volume of the background music so we can hear you better. Love your instructions and recipes.
Thank you for your comment:-)) I’ll look into this and do what I can LOL
Cheers,
Ken🇨🇦
Hi Ken, love your techniques. Tried the eggplant recipe last night. DE-licious. Hope you can turn the music volume down a bit. I have hearing loss and can't hear low tones as well as high tones. Thus, it is difficult to hear your voice over the high pitched music.
Thanks for your consideration.
Hey Diana,
Thank you for your comments:-)) Indeed, you’re right about the music volume. In my earlier vids I was still getting the hang of the sound thing LOL I think it’s better in the more recent vids.... let me know either way. Thanks again!!!!
Cheers,
Ken🇨🇦
Sir can you please tell the oven settings is it in roast mode or something else , please answer
thank you for the recipe. I really appreciate. I am sure you know this already but just wanted to remind you. Garlic is medicine. As soon as using readily crushed with long shelf life or extreme heat treated for shelf life, it kills all the goodness. I loooove the smell and taste of thyme and rosemary. Fresh lemon juice 👌 And I agree with Greeks. I hate anything pink or blood is running. I think that's French.
Haha thank you Sarah!!! 🙏🏼🙏🏼🙏🏼
This Mr. Ken is a table pleaser for sure. Reminds me of my grandma. ☺
👍🙏🏼💪✌️❤️🙌
I am cooking one today for Easter diner, thanks for the video. Happy Easter!
Thank you!!! 🙏🏼🙏🏼🙏🏼 Same to you....
γεια σου , ken !!
εθφαριστο πολι !!!!!!!!!!!!
🙏🏼🙏🏼🙏🏼
Looks delicious 👍👍👍👍
Thanks very much Wanda!!! 🙏🏼🙏🏼🙏🏼
I wonder can you use sweet potatoes or even a mix of white and sweet yum!
Absolutely Stanley!!! You can mix or do just sweet potatoes... 👍🙏🏼❤️✌️🙌
do you cover and turn over the lamb midway? Do you baste the lamb periodically? Efxaristo.
Great videos Ken. Entertaining and informative. Keep up the good work!
Thank you so much Yianni!!! 🙏🏼🙏🏼🙏🏼 Your kind words are very much appreciated. Καλό Πάσχα!!!!
Super recette pierre paris
Merci beaucoup Pierre!!! 🙏🏼🙏🏼🙏🏼
@@KensGreekTable avec un bon rapsani rouge sous la tonnelle et le soleil pierre.
Good day my friend great video as always I did this it was lovely
Hey Tracey, thank you for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼 Glad you liked the recipe....
Easter recipe this year!
👍👍👍
This looks soo yummy. I will try this recipe. I have a question. If I were to roast 4 legs of lambs in a tabletop roaster, can I cook them all at once, or should I do one at a time??
So what happened? Did you do it all together?
Super😍😍😍
Thank you!!!! 🙏🏼🙏🏼🙏🏼
Ken - that was brilliant - loved it. I am available any time for dinner at yours!!! Cheers
Haha thank you very much for your kind words!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated.... 😂👍🙏🏼💪🙌✌️
try summer savory (θρούμπι), works just as well, if not better.
The Mrs. and I are going to cook this next weekend. Can’t wait to try it!! Ken what do you think about adding carrots and onion? Also how many lbs. leg of lamb for 4-6 people?
I think you should go for it Nick and you’re looking about 1 lb per person bone-in for the lamb. A bit less if it’s boneless....
Ken Panagopoulos thanks brother!! 👍🏼
Hi! Amazing recipe! For how many people IS this?
Thank you so much!!! 🙏🏼🙏🏼🙏🏼 This recipe serves 4-6 people....
Most of the recipes calls for oregano, but I like the idea of thyme and rose merry.. Or should I use all theree spices? Any advice? :)
You can do whatever you want Thana. It’s totally up to you....
I'm going to try your recipe with deer venison.
great video . i was looking for a recipe my german mother in law always made it was similar to yours but she made a white gravy /sause maybe with white wine . love to find out what was in the gravy. in the mean time im going to try your recipe a change butterflyed on the grill .
Thanks very much for your comment and kind words!!! 🙏🏼🙏🏼🙏🏼 Very much appreciated....
Hello Ken, loved your video very much. Lamb looks delicious. Forgive my amateur question but, I am just wondering do you cover everything with foil when in the oven or it is just open.
No bad questions here Behzad. I usually cover meat when I roast at lower temperatures for longer cooking times….
@@KensGreekTable thank you for answer.
Yummy delicious ness♥️♥️♥️♥️💜💜💕👍🏻👍🏻👍🏻👍🏻
Need recipe for butterfly leg of lamb ,Ken!
Ken died 2 years ago
Ken Can I please get another Sample of Olive oil?
Ken, what is the title of your theme song and who is the Bouzouki player? Awesome stuff!
Thanks Pete!!! It’s a generic riff. To tell you the truth, I don’t even know who does it... LOL