Recipes from How to Roast a Lamb

How to Roast a Lamb

A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.

Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout.

Psilakis’s cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis’s approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.

A blue platter filled with rabbit confit, garnished with twigs of rosemary and lemon halves.

Rabbit Confit

Rabbit confit is so delicious, so falling-off-the-bone tender, you’ll wonder why you don’t eat it more often. Made even better with loads of spices, it’s rather elegant, too.

A lamb burger on half a bun topped with grilled Spanish onions.

Lamb Burger ~ Bifteki Arniou

Definitely a nonconformist, this beauty of a burger melds lamb, pork, grilled onion, mustard, parsley, dill, fennel, cumin, lemon, and scallion. We dare you.