Performing the iconic task (a rite of passage, really) of carving a leg of lamb into a perfectly pink array of fanned slices can seem intimidating. We’re here to demystify the techniques that ensure a succession of slices with the ideal balance of crisp skin; the juicy, barely well-done meat just below; and the rarer, fine-textured meat close to the bone.
This recipe is from chef James Botsacos of Molyvos in New York City. Serve this satisfying and elegant dish with Okra, Onion, and Tomato Stew and Phyllo Rolls with Wild Greens for a classic Greek meal.
The longer the lamb marinates in the seasoning paste, the better flavor you'll have. Anywhere from 1 to 24 hours will work, but overnight is best. Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).