This lemon lamb recipe reminds me of a meal my mum used to make us as kids, and still does today if we’re lucky! This has all the headline flavours of the Aegean; lemons, olive oil, oregano… Served with Skordalia; a traditional Greek dip made with whipped potatoes, or in some villages with bread, it’s loaded with garlic and lemon and only to be shared with someone you’ll kiss (you won’t kiss anyone else that hasn’t eaten this much garlic!) Traditionally served at room temperature, I’ve toned my version down a little to go as an accompaniment to the lamb.
Share by Theo Michaels, published by Ryland Peters & Small (£16.99)
Photography by Mowie Kay © Ryland Peters & Small
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