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 RUclips, 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!
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 .
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 🐑
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 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 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.
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!
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!
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.
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
I have spent the last *2 hours* watching lamb recipes and the male chef's are winning at present - although this lady has just taken the competition lead for the ladies with her informative conversation on herbs, lemons and Greek styles. Come on ladies!
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!
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.
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!
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 !
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!
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~
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 RUclips ! 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.
Congratulations on your video. I am Greek and I have to say that you have done quite a good research on the Greek way of cooking. A few remarks, if allowed: 1) More salt (you mention it) 2) Less herbs 3) place the lamb in the pan upside down and towards the end of cooking turn it so that it takes on color and its skin becomes more crispy 4) (Basic) Much more cooking time at lower temperatures first and then after it is cooked and turned, we increase the temperature. I know it is subjective, but this is the Greek way and the result is incredible.
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!
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🤪
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.
After I told my sister that her turkey and casserole were bland, she challenged me to a "cook-off" this Christmas. Guess I'm winning, cause I just found the best damn recipe!!
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 🐣
Being 100% Greek, I've never dated a Greek woman but I'd marry you in a heartbeat. LOL. I love watching your videos and listening to you speak. Esa Loukoumi.
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.
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!
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!
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.
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.
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. ✅
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.
My family loves lamb (me no). I will make this for them and see what they think. I love how you use fresh herbs not just the rosemary. Thank you so much ... I miss your cooking show on the Food Network. I hope you keep showing us recipes on RUclips!
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.
If you are going to marinate for 48 hours, I would leave out the salt and lemon juice and add those just before roasting. They would start to " cook' the meat before you actually roast it. I hope this helps. Thank you
Lamb looks great! I like using the red colored potatoes, boiling them quickly first then placing them in the oven with the lamb, you get a nice crispy outside and creamy inside. Get your garlic levels right, not too much but just enough and add some chili flakes. I’m a very average cook but my friends rave about how thes potatoes come out. Perfect with you lamb.
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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 RUclips, 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!
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.
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.
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
Just discovered her and I'm binge watching. She and Ina are my favorites. ❤️
Many thanks! Glad you discovered my channel !
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 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 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.
~ 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 !
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!
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
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.
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.
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.
Too good and tempting, and I liked the caption 'Quarantine kitchen '
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 .
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.
"If I had a mic I'd drop it." My girl gangsta on the lamb.
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.
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
You are Phenomenal! Your directions are precise and easy to follow. Thank You!
Thank you ! It's my pleasure.
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 !
Bravo Christine! Show the world how to make leg of lamb! Greeks rule with lamb!
Many thanks!
Thank you. You cook with passion. Hope to try this recipe soon. Happy Easter Jesus Christ is risen ~ Shalom!
Thank you !
Wonderful and perfection from România / Canada ❤thank you, love Your receipe
Thank you 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.
Love you recipe of roast lamb
Many thanks!
Lamb is sooooo underrated, beautifully done!!!!❤
I totally agree!
I have spent the last *2 hours* watching lamb recipes and the male chef's are winning at present - although this lady has just taken the competition lead for the ladies with her informative conversation on herbs, lemons and Greek styles.
Come on ladies!
Thank you. Glad you liked it. Why do the guys always have to rule the roast lamb space ? Haha
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.
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 !!
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.
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!
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.
Love you Christine! Thank you!!!
Thank you for the support !
I have subscribed your channel BECAUSE of you beautiful English. Love the way you explained and enlightened your viewers
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 do that jamming of garlic trick for all my large pieces of meat. However, watching this, I realized I should season said garlic. Thanks for the tip!
Awesome mouthwatering thanks for the step-by-step and pointers
Your cooking recipes and ingenuity are amazing
Thanks so much !
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 !
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 RUclips ! 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.
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.
Congratulations on your video. I am Greek and I have to say that you have done quite a good research on the Greek way of cooking. A few remarks, if allowed:
1) More salt (you mention it)
2) Less herbs
3) place the lamb in the pan upside down and towards the end of cooking turn it so that it takes on color and its skin becomes more crispy
4) (Basic) Much more cooking time at lower temperatures first and then after it is cooked and turned, we increase the temperature.
I know it is subjective, but this is the Greek way and the result is incredible.
Hello! Please be specific with "more cooking time, less temp". How long and what temp? I of course want it to be tender, not tough. Thank you!
LOVE THESE COMMERCIALS
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
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🤪
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.
This is my second year using your recipe for Easter. Great tasting leg of lamb.
So fantastic ! I hope you had a great Easter
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.
Wish I was there, looks so mouth watering great
After I told my sister that her turkey and casserole were bland, she challenged me to a "cook-off" this Christmas. Guess I'm winning, cause I just found the best damn recipe!!
Not that I want to place bets... but .. Thanks
Amazing! That's MY favourite and I love the way you prepare it. Thank you!
Many thanks!
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
Thanks Christine. I appreciate you
You are so welcome
Awesome 🌹🌹🌹! I’m cooking this for dinner tonight God willing ♥️♥️♥️!
Thank you 🙏😊!
Being 100% Greek, I've never dated a Greek woman but I'd marry you in a heartbeat. LOL. I love watching your videos and listening to you speak. Esa Loukoumi.
It looks like it’s Easter again for me this weekend🙏🤗
That's exactly what I think. Yipee !
It’s great anytime you can find great quality lamb
we have a great selection and it will be definitely on the menus soon
@@TheAgentbosko let me know how it turns out
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
Ty! This came out AMAZING!
That is so great to hear !
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.
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
Χαίρομαι που κάνετε Ελληνικές συνταγές κι επίσης χαίρομαι πιο πολύ που τις κάνετε στην εντέλεια! Να είστε καλά!
Sas euxaristo !
Thank you neighbor for your mentioning locoumy Turkish delight , too much love and congrats
Thank you Christine for sharing this recipe. Its is awesome.
Glad you like it!
Very good recipe. Just would request to keep the camera more on the food. It is difficult sometimes to see the actual prep.
I thought the same thing. Unhelpful camerawork.
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 !
Im doing this now fir the new year. Thank you 🙏❤️
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.
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.
Great simple recipe! Love Greek food!
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.
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.
Very nice recipe
Many thanks
Very toasty recipe. Most all I like your enthusiasm whilst cooking. 👍😀
Thanks ! I do love cooking for sure
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. ✅
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.
That leg of lamb has my mouth watering.
It was very delicious... I cannot lie ! Thank you
8😢😢😢😢😢😢
Thank you, Happy Easter 🙏❤💚💙👍
Fabulous!!!!!
it's a favourite for sure ! Thank you
Proper home cooked food thanks 😊
Most welcome 😊
This preparation looks wonderful! Thank you for sharing.
My pleasure !
looks very nice love.
Thanks so much !
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.
SO YUMMY
My family loves lamb (me no). I will make this for them and see what they think. I love how you use fresh herbs not just the rosemary. Thank you so much ... I miss your cooking show on the Food Network. I hope you keep showing us recipes on RUclips!
Thank you ! We had a ton of fun on the cooking show on Food Network. Glad you discovered me here on RUclips.
that looks good i will try it this weekend
Muy buena tu receta quedo bien cocido en su interior.
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!
You did a wonderful job on the lamb
Thanks so much !
very good ideas my christmas
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....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
Would you recommend to marinate the lamb for 48 hours with exactly your choice of spices?
If you are going to marinate for 48 hours, I would leave out the salt and lemon juice and add those just before roasting. They would start to " cook' the meat before you actually roast it. I hope this helps. Thank you
I'm always out to improve my recipes. You're making me hungry here.
thanks, a lot it is really delicious.
Lamb looks great! I like using the red colored potatoes, boiling them quickly first then placing them in the oven with the lamb, you get a nice crispy outside and creamy inside. Get your garlic levels right, not too much but just enough and add some chili flakes. I’m a very average cook but my friends rave about how thes potatoes come out. Perfect with you lamb.
ONE WORD...WOW