Delicious and full of flavour, leg of lamb is an underrated cut of meat that suits a quick roast perfectly. I love Greece. I love the rich culture, the food, rich history, the language and most of all the people.
When I make my lamb like this I usually don’t make a gravy. I squeeze lemon juice over the roast once it comes out of the oven and that is good enough for me. I also serve it with extra lemon wedges for a squeeze of it once it’s sliced as well. It is perfect with my lemon potatoes and a horiatiki salad. If you are going Greek with your lamb you might as well go Greek all the way! We enjoyed the leftover lamb by pan frying it in harissa paste making sure the edges got crispy and had lots of flavour and ate it in pitas like a North African gyro! I do hope you give it a try and would love to know how you love to roast your lamb.
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