A fragrant spice mix and a slow roasting time ensure tasty lamb legs that almost melt off the bone.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dimitra's Dishes | 2022-12-12 14:28:30 |  88,776 Views |
Greek lamb legs that fall off the bone (braised in a delicious sauce)
Serious Mealtimes / Vicky Wasik
As a half-Jew half-Protestant I could argue that I am uniquely qualified to offer a recipe for spring lamb. After all it is a staple meat for both Passover and Passover. But who am I kidding? I am as secular as they come. Being a good cook will have to suffice as my authority here.
When deciding which cut of lamb to focus on I thought about spring itself and what a transformative season it is as the sun radiates a warmth it hasn’t had in months and the skeletal trees are laden with pink flowers and gray-green buds. It seemed like a similarly transformative cut was in order. Instead of popular lamb choices like tender leg and chops I opted for shank. They start out tough as rubber but with the right approach they practically melt off the bone.
