Guest Chef recipes

The Custom

Category: Main course

Preparation time: 1 hours (8-10 hours of baking) & Execution time: 8 minutes

Ingredients for 5 portions:

  1. 2.5 kg Leg of a lamb
  2. 300 gr. Baby potatoes
  3. 200 gr. Artichokes with stem
  4. 200 gr. Onions in aceto balsamico
  5. 80 gr. Mint & rosemary marinate
  6. 200 gr. Gravy sauce
  7. 30 ml Saba grape syrup
  8. 120 ml Canola oil with butter flavor
  9. 100 ml Spice oil green herbs – garlic
  10. 30 gr. Spicemix del mondo Mediterrane
  11. 20 gr. Fleur de sel (flower of salt)
  12. 15 gr. Arabiatta Season pepper
  13. 10 gr. Black garlic flakes
  14. 10 gr. Crumble truffle-balsamic
  15. 20 gr. Pepper 4 seasons whole
  16. 20 gr. Salt
  17. 1 clove of garlic
  18. 2 items of onions
  19. 2 items of carrots


  1. For the lamb:
    1. Marinate it with the spicemix Mediterrane and let it for 2 hours.
    2. Sear in canola oil with butter flavor.
    3. Add in a baking dish the lamb, the onions, the carrots, the garlic cut in half, 2 L of water and season with the fleur de sel.
    4. Cover the baking dish with baking paper and tin foil.
    5. Bake in the wood stove for 8-10 hours in 130 degrees.
    6. Create a mixture with the mint & rosemary sauce and the gravy sauce and glaze the meat per hour with that mixture.
  2. For the potatoes:
    1. Cut them in order to give them the shape of a fan ( hasselback potatoes )
    2. Marinate with canola oil, spice oil green herbs-garlic and 4 seasons pepper whole.
    3. Bake in the oven for 20 minutes in 180 degrees.
    4. Glaze it again, add black garlic flakes and finish the cooking by placing it in the oven for 10 minutes in 200 degrees.


  1. Put the lamb in the oven for 3 to 4 minutes in 250 degrees in order to get a golden color.
  2. Cut the artichokes in the middle and season with arrabiata season pepper, olive oil and flower of salt.
  3. Bake the artichokes in the grill for 2 minutes and season them with the crumble truffle-balsamic.
  4. Sauté the onions in aceto balsamico along with the grape syrup and serve them separately in bowls.
  5. Add the husselback potatoes, the black garlic flakes and the flower of the salt.

Enjoy your meal…
Special credits to Ktima Likno estate for their hospitality.

Chef: Lydia Granouzi