We visited the Greek Festival in town, love the lamb. I've ordered it at various restaurants around town. It's always sooo delicious. Greektown, MI; Columbus, OH; San Diego, CA. What are they doing that I'm not that makes it so great?
I bought a semi-boneless leg of lamb for Easter and would love to hear some suggestions beyond lemon, garlic, Greek oregano, rosemary, and salt & pepper. There is something else there. It's not a yogurt base, no tomatoes, and not always grilled over charcoal.