Slow-roasted paper-wrapped leg of lamb from Smashing Plates: Greek Flavours Redefined by Maria Elia

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gigantes plaki; Tomato and runner bean baklava; Lemon and dill braised broad beans; Celeriac purée; Lemon parsley salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute dried oregano for fresh.

  • foodgloriousfood on February 01, 2024

    I had to use dried dill (2tb) and the recipe called for a ton of fresh dill (1.5cups) So maybe I can’t complain about the results! But i wanted to leave a note to dissuade others from making the same mistake! I also reduced the cinnamon to 1.5tsp as I thought 2tsp would be too much and I was glad I did. I will try this again with fresh dill and update my review. UPDATE: I tried this recipe again with fresh dill and it wasn’t a great improvement. I think it was lacking both some sweetness and richness. Maybe my boneless leg of lamb was a bit too lean but I also think the herbs (1.5 cups of fresh dill plus fresh oregano) with the juice of two lemons gave a sour tannic flavor and resulted in a lot of unappealing clumps of blackish dill in the liquid which it was recommended to shred the lamb into. Anyhow I have probably made this sound exceptionally unappealing but it wasn’t THAT bad - but it was just ok.

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