Greek-Spiced Lamb Roast | Diane Sanfilippo

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  1. Hi Diane! This looks wonderful and I love the potatoes and onions with it! I’d love to put this on our table for Easter! I have a 2 lb. boneless leg of lamb. Could it work for this recipe or would I need to make any temp/time adjustments?

    Thanks! Also, just ordered your spices! I make them all the time but will often run out at the most inconvenient times…so I’m happy to have these available all ready to go! 🙂


  2. Post

    Hi Amy –

    I think this would work beautifully for Easter with that cut you describe! As long as you cook it to temperature you’ll be good to go! The timing isn’t something I can predict but I’m sure there are websites out there with details on that.

    Can’t wait to hear how you enjoy the spices!

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