- Â Â Simple ethnic recipes, unchanged for generations, often have an authority which the latest food fashions can't begin to match. The following Greek lemon lamb dish is a case in point. Faithful to its frugal origins. this recipe works equally well with
- Â Â cheap cuts like lamb shanks. breast of lamb or possibly best end of neck. If you do use these fattier meals, make the dish a day ahead, chill it and remove the fat which coagulates on top. if anything, the dish gains added depth of flavour
- Â Â when made ahead and reheated.
Trim Skin And Ail Excess Fat From A Boned Shoulder Or Possibly Leg Of Lamb. Squeeze Sufficient Lemons To Provide 1/3 C. Of Juice. Open Out The Meat And Rub Both Inside And Outsideâ€¦