Easter is right around the corner and this last weekend I took the opportunity to test out a new recipe. When I think of Easter dinner I almost always gravitate towards lamb which reminds me of spring and I have had this recipe for a Greek style roast leg of lamb from Kalofagas bookmarked for a while now, just waiting for a special occasion. One of the things that I really like about Greek cuisine is the heavy use of fresh herbs and this roast lamb is marinated in a mixture of rosemary, thyme and oregano in addition to lemon juice, mustard, paprika and of course a generous amount of salt and pepper. After marinating the lamb is roasted until it is moist and falling apart tender and then potato wedges are tossed in the drippings along with more lemon juice and some oregano before being roasted until nice and crispy! What a meal!
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