Kokkari restaurant is a favorite stop of mine in San Francisco. It is a wonderful Greek Estiatorio offering orginal and traditional Greek cuisine. Recently, I picked up their cookbook and read how they prepared my favorite dish… their ‘reddened lamb shank.’ A lamb shank is nice if you aren’t into ‘sharing’, but I wondered if I could make it in a similar fashion using an entire leg of lamb? The answer is yes!
Part of the key to any good meal is in the preparation, but one has to tip ones “Toque” to the key role quality ingredients play. My lamb came from Superior Farms and was exceptional in every way. My herbs and seasoning was fresh … and the Greek wine I consumed in the process made it all very festive. Opa!
We didn’t have lamb growing up ( although I am told we did) as it was expensive compared to a diet of all-you-can-eat carrots. However, it has been one of my favorite foods.
Here is how I prepared (basic recipe) my lego of lamb!
My daughter Karla wanted to take a picture of ‘hungry Dad’ … believe me, little acting was required in this photo!
Nothing was leftover in this meal!
