Here is the actual recipe for Nabeel’s Classic Roast Leg of Lamb with Potatoes, the tradtional Greek lamb dish as prepeared and served at Nabeel’s Cafe & Market.
This is the actual recipe for Nabeel’s Classic Roast Leg of Lamb with Potatoes, served at Homewood’s Nabeel’s Cafe & Market, a Birmingham landmark. This recipe is one of many that Nabeel’s graciously shares on its website.
In the deep South, lamb typically takes a back seat to beef and bird, which rein supreme. But when cooked and seasoned properly, lamb is absolutely divine and can truly make a memorable meal.
According to Krontiras, “Leg of lamb is a very traditional Greek dish that is flavored with garlic, oregano and extra virgin olive oil and basted with fresh lemon juice, which complements the flavor of the lamb meat.” Further, “cooking potatoes with the lamb allows them to absorb the meat’s flavors and juices as they become tender with crispy tops.”
If you plan to cook lamb for Easter this year, this is definitely a recipe to consider. The lamb recipe that I make most often and that my family loves is this Greek Slow Roasted Leg of Lamb with Potatoes. Also Greek seasoned, it is cooked long and low until it literally falls apart at the touch of a fork.
Lamb: Costco has a wonderful Australian Leg of Lamb that is boneless; however, bone is a good thing and much preferred. If you see a good deal on bone in, this is definitely a good option.
Roaster: Of course you can use a heavy stainless roaster; these make a lovely presentation. But I LOVE my Granite Ware Roasters and have several sizes. I love the black, speckled, old-timey finish; they remind me of the roasters that I saw in my MawMaw’s kitchen long ago:-)
If you try Nabeel’s lamb or my Greek lamb, please leave comments, as reader feedback is so appreciated. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!