Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

2. Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth.

G. Granaroli XBRG76A if you like Salt and plenty of fresh 1 Bulb fresh fennel (anise) ground pepper 4 tablespoon Chopped garlic or more Get a leg of lamb and ask the butcher to bone it and butterfly it for you. Do not let him tie it in a roast but ask him for some butcher string so you can do it by

Instructions Get a leg of lamb and ask the butcher to bone it and butterfly it for you. Do not let him tie it in a roast but ask him for some butcher string so you can do it by yourself. When you get the lamb home, try to remove as much fat from the inside as possible if the butcher didn't

-- G. Granaroli XBRG76A -- MM:MK VMXV03A 1 Bulb of fresh fennel (anise) 4 tb Chopped garlic or more -- if you like Salt ... Rate this recipe ...

Easter in Greece is the biggest holiday of the year and damned near EVERYONE roasts a lamb or kid (goat that is, although I've been tempted). Every family has it's idea of the best way to cook the Easter meal but in general the animal is spitted and cooked over an open charcoal bed for about