Greek lamb transforms with zesty orange: 3-hour roast unlocks rustic flavors
I learned to roast lamb from my grandmother who lived in a small village outside Thessaloniki. Her kitchen always smelled of garlic, herbs, and the sweet citrus she’d hang to dry by the window. While many associate Greek lamb with Easter celebrations, in her coastal village, they’d prepare slow-roasted lamb shoulder year-round, often incorporating the … Lire plus