Vasilis Kallidis, chef at Aneton restaurant, offers a modern spin on this Greek favorite.
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Ingredients:
4 slices of lamb leg (7 ounces each)
2 tablespoons olive oil
Salt and pepper
Zest of 4 large, unwaxed lemons
Juice of 2 lemons
1 slice white bread
1 pinch salt
2 garlic cloves
2 teaspoons capers
Directions:
In a food processor, combine the lemon zest and juice, bread, garlic, capers, and salt. Blend until smooth and let stand in a bowl. Brush the meat with olive oil, add salt and pepper as desired, and grill for a minute on each side. Serve with the lemon pesto, accompanied with boiled wild bitter greens.
Servings: Serves 4.
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