Serves 6 Use whatever fish you have available. I like to use odd cuts of fish and shellfish from our local waters. In Greece, the fishermen make this out at sea, using whatever they’ve hauled into their boat that day, and cooking it in seawater. I learned this from a Greek chef who worked in [...]
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2 cups whole-milk yogurt, divided 6 Tablespoons Tabil Spice Blend* 10 large garlic cloves, minced, divided kosher salt plus more for seasoning freshly ground black pepper plus more for seasoning 1/4 cup extra-virgin olive oil 4 Tablespoons fresh lemon juice 1 4–5 pound butterflied leg of lamb, opened like a book 3 Preserved Lemons chopped [...]
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