Make sure to subscribe to our podcast: www.youtube.com/@sipandfeastpodcast. This week's episode #43 is about our Favorite Easter Foods plus we taste test an iconic NYC soda. The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

@veraciouspatriot4297

2 ай бұрын

Testing this out tomorrow. Thank you, and Happy Easter!

Slow-roasted lamb with garlic, lemon and rosemary gets a 10 out of 10, ten times over! That's looks amazing!!!

Akis Petrezikis is the star of Greek cooking. I recognized the recipe as soon as you showed the ingredients. This recipe is delicious.

I made this for my husband last night and I have to say….. this is one of the very best recipes I have ever made. Before he even finished my husband asked when I could make it again. Ten full stars!!!

I'm noticing that Jim is feeding the "tester" after wrestling.... Smart play for high scores! 😃

My mouth was salivating the whole time! Lamb for Easter is tradition at our house. Love these flavors together.

Hey James and the family, greetings from Greece 😁 you nailed it! It is a wonderful traditional Greek dish.

@SipandFeast

2 ай бұрын

Thank you so much.

@SarahRenz59

2 ай бұрын

Fiancé to future in-law: “I’m a vegetarian…” Greek auntie: “You no eat meat?!!? (pause) It’s okay, I make lamb.” -From the movie My Big Fat Greek Wedding

Looks amazing 😍 let's be honest, lamb and potatoes are an all year round fav. Looking forward to making your version of the lamb.

This entire dish is a flavor bomb. So many levels that compliment one another. As a Greek whom cooked in the past, you did the lamb well. Nicely done. Easter in Greece is a huge event in every part of the country. More so than Christmas. Lamb is done differently depending on region. I enjoyed watching the different techniques you used with your preparation.

My favorite thing is when Jim says anything, and ends with, "Right, Tara?" ❤❤❤

I love an Irish American who knows how to cook Greek lamb. This dish looks spectacular and I'm sure it tastes great. Well done, always appreciate watching all your recipes.

South african Boer here. Lamb on the spit is probably my favourite thing to eat. Morrocan rub, heavy on the mint

Honest matterials and simplicity. The quintessence of greek taste. Enjoy 😊😊😊

I’ve got a leg of lamb in the freezer and this recipe looks made for this. Salivating watching this ❤

Yummy 🎉 from Atlanta Ga ❤❤❤❤

Okay, so, first, Happy Easter, second, I made this today and it was a huge hit. My mother's husband is Greek, he's in his late 60's and he said this was the best lamb he's ever eaten. I did a seven pound leg and I think next time I could reduce the salt rub to just one tablespoon of salt. I did even out the olive oil and lemon juice to a half cup each which made skimming the oil off the sauce easier. Potatoes were perfect and I served this with a simple Mediterranean salad and made from fresh pita bread and tzatziki I made the night before along with some spiced Hypocras wine I made six months ago. Outstanding meal...I am still so damn full, lol. I will definitely be making this again. Meat was to tender and not a bit dried out.

Growing up, my siblings and I were taught very early to cook and make dinner for the family. Really nice to see your kids learn this too because that is a life skill that never goes away.

Love Sip and Feast Podcast! It’s a lot of fun and you get alot of good tips and ideas! I haven’t seen a leg of lamb since my mom made it when I was very young! Thanks for bringing back the memories in the kitchen with mom and my Nonna❣️This dish looks delicious! 😋

Jim & Tara- This recipe looks absolutely delicious. Please thank Sammy for her carrot cake recipe; it looks yummy.

@SipandFeast

2 ай бұрын

Thank you so much and we'll tell Sammy.

I made this dish last night for an early Easter dinner. It was 100% delicious. Highly recommended. Having said that, I opted to skip the ladolemono sauce as the marinade one cooked down was fantastic on both the lamb and potatoes.

Wow. I have been looking for a recipe like this for a while. Lamb is a big thing here in Australia, more so than the US I think? Anyway can't wait to try this out.

I love how James goes back to the lamb and potatoes after tasting the cake! 😀

Made today for Easter 2024. Absolutely amazing dish! Thanks for putting this out there. So good!

Jim, your videos are great! I love the fact that you are not pretentious at all in describing amounts and techniques you use. Your sense of humor is wonderful, and your family’s contributions all combine to make your vids and recipes fantastic. Keep up the great channel, and I will be sub your podcasts!

Thank you so so so much, I made this today for my dad’s 90th birthday and your recipe made an epic accomplishment on my dad’s side eternally unforgettable to me and absolutely repeatable! ❤

Ah, this is almost how I make it. That low on my dysfunctional stove is 275 degrees for several hours. It is pulled lamb that is melt in your mouth tender and so delicious😋

Thank you I always learn so much from you and you make me feel more confident in the kitchen. This looks so delicious.

I used this recipe today for Easter dinner and everyone loved it! Thank you and Happy Easter!

Thank you!!! Family loved it. I pulled from the bone and served on a beautiful platter for Easter.

I love the podcasts, you guys do a great job with the content. Even if I may think I don’t like the subject, it’s always a good listen with good information and some entertaining stories.

Thanks man. I'll prepare on May the 4th and on the 5th coming home with a lit candle, we'll feast on your south side styles plus sides. 40 days and nights of going meat free is a good thing. Blessings to your family and all and sundry. Yummy yummy in the tummy.

This video fed my eyes very well since I am on a diet. The cake looked good and so I will have to try both recipes in December when my diet ends. Also liked that both of your children are in the kitchen cooking and baking. Blessing on you all

Excellent recipe, Jim🌟 I was drooling just watching this!🤤😋 Thank u💕

What an awesome recipe! Thank you Jim!

Will be making this for Easter lunch on Sunday. Thank you!

As a Greek, I Approve! Kali Anastasi!!! Yiasou

Happy Easter to all lovely recipes ❤

I love roast lamb! An Australian staple and I grew up with the Australian version. The Greeks do it better! It’s a good thing we have the second biggest Greek city in the world(Melbourne, second to Athens)here! I love Greek food. 😋 The taste tester knows his stuff!

My mother always made lamb at Easter, but as of this Easter I never made it myself. Your leg of lamb with potatoes was outstanding and your instructions were very easy to follow. Everyone loved it. Thanks for a great recipe

Mouthwateringly Delicious!!!!

That paper towel trick for blotting up the fat is KILLER 🤘

@jeanniebrooks

2 ай бұрын

That’s from Jacques Pepin. Jim says that’s where he learned it.

I can thoroughly recommend this recipe. Yum! It really is something.

Great instructions.... will try for Easter

Thank you again! Love your channel and your whole approach. Lamb is my favorite and will try your recipe for Easter! God bless you and your family. Auguri di Buona Pasqua!

Love the way you explain everything 😆

Always an event when your videos drop sir! James is getting big dude! He’ll be towering over you in no time 😂 thanks for the video friends - all the best from Dublin 🇮🇪

Great video, thank you!

I like this honest taste tester. Good job guys

It helps that James comes in after a strenuous workout🙂

We had a delicious dinner for Easter thanks to this leg of lamb recipe. My family loved it.

Hi James, stumbled across your braised short rib recipe a few months ago and wow! Thanks so much for your content, it's amazing! I'm going to try your lamb recipe this weekend and I can not wait.

Looks delicious, especially with a lemon sauce. Love the Greeks and their fondness of lemon in the majority of their recipes. James is growing up so fast, he almost looks like a different kid,lol, I see both you and Tara in him. Thank you for the recipe, great job. Happy Easter!🐣🐇🐑

Can’t wait to try this recipe! Have a 4H lamb that I think will be perfect for this!

"...looka dis, looka dat!" 😂 Awww man, I'm looking AND I'm drooling! 🤤

I did this the other day and it was truly spectacular. Can hardly wait to try this again. One of the most delicious dishes I ever made in my life.

His shirt goes with his chair. Sorry that’s my adhd thing kickin in. Thank you much for the recipe!

We're So going to try this. Thanks! It was an excellent presentation. Best watched on a large screen smart TV. :)

I saw the thumbnail and immediately knew where this was going. Yum...one of the best things ever.

Hi and best wishes from Greece. I watch your channel regularly and I like what you’re doing. I encourage you to show more Greek recipes. The Greek kitchen is amazing, but unfortunately underrated. You did a great job with this recipe; it’s very close to the original! The only thing that I’d recommend is to use smaller potatoes. This way the wedges will be just like the ones of the original recipe.

That looks soooo good, i am drooling.

We love lamb any time of year, no special occasion required, although we have had it for Easter sometimes. (Easter is the only time we make a baked ham, so we kind of alternate years.) The Greek style with the Greek flavorings sounds intriguing and tender, fall-off-the-bone anything is really delicious. Thanks for the idea! I’m going to make it with some roasted lemons, halved. Besides tasting great, the roasted lemons also look great!

Definitely my next dish to cook. Thanks to James! the 10 was very convincing.

Love Lamb! Thank you.

Omg, this looks so delicious

Very sweet recipe thank you 😊

That lemon sauce!! I bet that goes well with many other dishes too

I would not have considered making this dish until I watched this video. It looks delicious!

The way l learned to do a Roast leg of lamb is to cut slips in the meat all over slip in slivers of garlic. Rub S & P all over, rub olive oil all over. Open a can of chopped tomatoes. Pour the tomatoes all over the lamb. Sprinkle Greek oregano, chopped rosemary. Cover with foil. Bake for 2 hrs. Take off foil and roast another 30 mins Can slice lemons around the pan and rosemary sprigs. This is very simple but very tasty.

Yummy. Can't wait for EASTER. GOD BLESS AND HAPPY EASTER TO YOU & Family ❤🐶🐶🍀🙏❤️🇺🇸

Great video Jim. Looks delicious

Lamb. My favorite! Happy Easter.

thank you!

You have convinced me to try this recipe 🙏

I have never done leg of lamb but now I want to try. It looks really good Jim!

I've missed your videos! I don't know why I have not been seeing you on my feed. Binge watching now :D

Making this tomorrow, can't wait

I'm so excited 😂

I think I'll try this this Easter.

I cannot wait to make this!

Slow cooked leg of lamb is exactly what we're planning to make. It's so, so delicious!

Great job, Dad! All the best from the UK.

I did this today. It rendered awesomely. Thank you very much. Since the piece was 3.2 kg it took 4.5 hours until smooth. Also, I added some honey to the lardolemono sauce. 👍

Mmm looks delicious 😋

My dad made this last night! Was so gooood

Sending love from Switzerland. Lamb is one of my favorite meat. This looks delicious 😊

My Turkish MIL would have approved of your technique. This is the highest possible praise as her leg of Lamb is legendary. Sticky, tender, succulent - righteous!

Find some anchovies and salt, clean them up and stick them in the lamb with the garlic. Devine!

Good job

Nice! Very recently I've made leg of lamb for the first time. Recipe in same sort of style, but I made it on my kamado BBQ. I 'm still not over how good that was. I did however not go up to shreddable meat temps, so really wanna try this and go with the fall of the bone tenderness. Thanks again for the great video!

Well done, Sir. Will have to check with my butcher.

Thankfully i came across your channel shortly after I returned home with our 8 pound leg of lamb. This looks delish! New subscriber 😊

As a New Zealander, bought up on a lamb roast.... This looks great> follows most all of what I was bought up with but.. there are honestly only a handful of recipes I can and will say that about... and I can't wait to try it.

Love the kid at the end! Young man KNOWS what he’s talking about!

looks good

Eating lamb at Easter is a big tradition here in the UK as well, but we Brits don't season it as much or make it taste as good as yours! My family doesn't celebrate Easter, but sometimes at the Passover seder my nana would make leg of lamb. We all ate it, but it didn't have much complexity of flavour to it. I think the lemon juice and rosemary make all the difference. As for Sammi's carrot cake, if you'd told James you were the one who made it he would probably have given it a 10 but he didn't want to give too much credit to his sis 😆 Being allergic to chocolate I've eaten loads of carrot cake in my life. When I was little and went to a birthday party the kid's mum would always have either a vanilla cupcake or a slice of carrot cake for me whilst the rest of the kids got chocolate. Most carrot cakes I've had are oversweet and lacking in flavour other than the taste of sugar, but I'll bet Sammi's is delicious!

When I make Greek lamb I keep the lamb sitting on the wire rack and just lay the whole thing (lamb AND wire rack) on top of the potatoes, and cook it like that. Makes it easy to lift out as we don’t like ours shredded, we like chunks.

Nice, I’m doing a leg on my bbq rotisserie for Easter. Using za’atar but will be salting ahead of time like you did, thanks for that tip, and incorporating my spices in a similar Marinade maybe yogurt and lemon.

I cannot wait to make this

Jim, I made your recipe tonight and it will be the only way I make leg of lamb going forward!!! I agree that salting the roast overnight is a must. I let my covered roast get to 200°F internal temperature. I poured out all the juices, defatting it and added it to a saucepan. The seasoning was so perfect I simply thickened the juices with a little cornstarch slurry. I added the potatoes to a rimmed baking sheet, then popped the roast and the potatoes under the broiler to crisp up. The thickened pan juices were so good, I chose not to make the Ladolemono sauce. Thank you for this wonderful recipe. I look forward to watching more Sip & Feast episodes. Love the tasters’ reviews but I also like watching your reactions to them as they eat, review and rate your recipes.

Man that looked so good!