Recipe of the week - Ancient Greek Roast Lamb with Pearl Barley

About this episode

This episode features a recipe for Ancient Greek Roast Lamb with Pearl Barley, highlighting its historical significance and preparation methods.

Hello! Your recipe of the week on a Saturday is back and what have I got for you? A delicious, tasty, fantastic celebratory recipe from the ancient Greco- Roman world! A leg of lamb, or kid goat if your prefer, or even a shoulder of lamb for a slow roast, bathed overnight, in milk and honey, and cooked with a rich luxurious sauce of red wine, dates, and garum! If you want a list with the ingredients and the original recipe from Apicius join me on Patreon here: https://www.patreon.com/posts/roasted-goat-kid-153951881?utm_medium=clipboard_copy&utm_source=copyLink&utm_campaign=postshare_creator&utm_content=join_link Enjoy! Music by Pavlos Kapralos Much love, Thom Support the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcast https://www.patreon.com/c/thedeliciouslegacy Support this show http://supporter.acast.com/the-delicious-legacy . Hosted on Acast. See acast.com/privacy for more information.

People in this episode

Host: Thom

Topics covered

• ancient Greek cuisine
• roasting techniques
• celebratory recipes
• cooking history
• culinary traditions

Keywords

• ancient Greek roast lamb
• pearl barley
• cooking with wine
• garum
• celebratory recipes

Mentioned in this episode

Organizations: Patreon, Ko-Fi

Books & works: Apicius

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