“One of the flavors that distinguishes Greek food and makes it bright and
fresh is acidity, and often – but not always – it comes from lemon juice.
You can serve things that are rich and slightly fatty – but in order to keep
everyone’s taste buds alive and interested, you’ve got to cut the fattiness
with acidity.” -Michael Psilakis

We have decided to cook from How to Roast a Lamb: New Greek Classic Cooking by Mr. Psilakis for three reasons:

1) We are tired of roasting chickens.

2) We want something healthy.

3) Greek cooking deserves to join the ranks of Italian food in our American home kitchens.

Our first recipe: Pantry Staple Garlic Confit