Oregano And Honey Glazed Lamb
- by XpatAthens
- Saturday, 21 February 2015
Believe it or not I was never a great fan of lamb. I always found that the animal’s particular smell is a little bit too much for me. I would only eat lamb once or twice a year and only my mother’s particular recipe. This has changed over the last couple of years when I discovered that good quality lamb doesn’t smell, especially when cooked correctly, so for the first time this summer I actually ordered lamb as my main dish in a restaurant.
We were in Kini, Syros, eating in a lovely seaside nouvelle-Greek-taverna called Allou Gialou (tel. 2281071196) and I saw a thyme and honey glazed lamb on the menu. I was reluctant to eat it all myself, as it was possible I wouldn’t like it, so we shared with my mother. Big mistake. The meat was soft and falling off the bone, the taste of honey and thyme such a strong characteristic of the Cycladic island we were in (Syros is famous for its thyme honey), there was nothing I didn’t love about it. I made a mental not to re-create the dish when we would get back and here we are!
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