Right okay, Odysseus returns to Ithaca after finishing shopping for the stuff that Penelope asked him to pick up on the way back from the Trojan wars. He arrives home in time to run a spear through Ted Allen and Scott “I hate raw onions” Conant. “Oh Penny, I’m home.” “Ody did you pick up the fregola in Sardegna?” “Yes, dear and I grabbed some blood oranges and olives in Sicily. Has little Telemachus finished his homework?” “Yes, he’s upstairs playing with his Izeus whatever that is. OH! And is this for me? Mint from the hills of Corsica. How sweet of you.” <br />Yuck, yuck, yuck. This is a recipe that I adapted from an old standby for leg of lamb which I use often. Good challenge in that I was able to tweak a bunch of ingredients and still have it turn out well. You are not going to find Greek lamb in America anytime soon, but I’d advise you to avoid the siren song of the stuff that is raised in the antipodes (Australia and New Zealand) if at all possible; it’s not that good but it’s what is flooding the market (and COSTCO). There is a better domestic product from Colorado (which I used), but very fine lamb is coming from Iceland as well. <br />

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