Honey Glazed Leg of Lamb | Akis Petretzikis


Looking for the perfect holiday recipe? Look no further! Akis is back with his delicious roasted leg of lamb. Tender and juicy lamb, roasted in a rosemary and garlic marinade and topped with a honey glaze to create the perfect caramelisation. Served with mini baked roast potatoes, this is a definite crowd pleaser.

What do you like cooking in the holiday season? Let us know in the comments below, we’d love to hear from you.

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20 comments

  1. honey and brown sugar both will give you sweetness and sugary taste the marinate flavor already disappeared, you should eat nuts and honey instead of lamb. eat more sugar.

  2. Hi akis ! This lamb is so sexy 😂 the extra virgin greek olive oil too. I love a lot of your recipes im a cooker too and sometimes i need inspiration and i go to your channel. You are so relax, passionate simple and original. Continue like this i love greek recipes thank u for your job 😊

  3. As a Greek chef, I tried this recipe and I must point out that despite the seasonings and methods, my lamb turned out to be incredibly dry. The reason why is that this chef wants you to cook lamb at 375F/190C for 2.5 hours covered and then 0.5 hours uncovered. 375F is way too high of a temperature to cook meat at if you want it falling off the bone, even if you wrap it. The heat, moist or dry is too hot and sucks out the water of the protein. To get his results (with meat falling apart), you must use low heat, 225F, for at least 3-4 hours. This chef misled me to waste a great lamb leg from New Zealand and is providing incorrect temperatures and times for cooking meat. Beware. As great as his recipe is, just go ahead and adjust it for 225F cooking time and go for 3.5 hours covered. Good luck.

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