• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Cookbook recipes
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Easter
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Lamb Recipes

Greek Butterflied Lamb Leg

By:Nagi
Published:22 Jan '21Updated:31 Mar '23
112 Comments
Recipe v Video v Dozer v

When you marinate a butterflied lamb leg in a bold garlic/lemon/oregano Greek marinade, very good things will happen … Specifically, amazingly tender, seriously flavour-infused lamb! Excellent to grill on the BBQ, or roast in the oven.

A sensational share platter meal option for gatherings – the Greek way! After more ideas? Browse all my roast lamb recipes!

Close up of Greek Butterflied Lamb Leg

Greek Butterflied Lamb Leg

Butterflied lamb leg is simply a leg of lamb with the bone removed so the meat lies flat and is relatively uniform in thickness. This means the lamb cooks faster than a traditional whole roast leg, as well as opening the leg up to all sorts of flavour possibilities.

Today, we’re going Greek! Lots of garlic, lots of lemon, lots of oregano – flavours that are a natural pairing with lamb given it’s one of Greece’s favourite meats!

Greek Butterflied Lamb Leg on a platter, ready to be shared

What you need

Just garlic, oregano, lemons, the butterflied lamb leg (more on this below), and pretty please can we also pretend I didn’t forget to put olive oil in the photo? 🙂 Oil is necessary not only to add some richness and flavour, but also to dilute the lemon so the acid in the lemon doesn’t “cook” the lamb meat, like you see it done for Ceviche.

Ingredients in Greek Butterflied Lamb Leg
Olive oil is missing from the photo! Oops. 🙂

Butterflied Lamb Leg

Butterflied lamb leg is a lamb leg with the bone removed so it can be “butterflied” to lie flat. This gives you a broader range of cooking method options compared to a bone in lamb leg which is easiest roasted whole due to its shape. It also affords us the opportunity to really get some great flavours in all the way through the flesh.

When prepared well and cooked to rare or medium rare, it’s an incredibly succulent, tender lamb cut that’s ideal served for gatherings. A 1.7kg/3.4lb butterflied lamb leg (the meat cut from an average size 2.2kg / 4.4 lb bone-in lamb leg) will easily serve 8 people, if not more.

Butterflied Lamb Leg raw
Butterflied lamb leg with some of the fat trimmed off it. One of the best parts of the lamb to BBQ!

The outer surface, pictured above, will typically come with a layer of fat on it. Trim off as much or as little as you want – though I do caution against excessive fat removal because the fat keeps the meat nice and juicy, not to mention fat = flavour!

And here’s what the flesh side looks like. This is the side that the bone was cut out of:

Butterflied Lamb Leg raw
Some people might see scrappy flesh. All I see are cracks and crevices, waiting to absorb the flavour of the marinade!

How long to marinate butterflied lamb leg

If time permits, I recommend marinating for 24 hours. This yields more tender meat, and better flavour infusion.

However, the beauty of using butterflied lamb leg with this rather intense lemony-garlicky marinade is that even a short 3 hour marination makes a remarkable difference. All those nooks, crannies and crevices in the flesh that you can see in the photo above are just waiting for the marinade to seep into!😂

Note: The surface of the flesh will turn a bit white, from the lemon “cooking” the meat. Don’t be alarmed – it’s supposed to happen and has no effect on the final result. 🙂

Marinating Greek Butterflied Lamb Leg
Marinade for 24 hours for best results. But even 3 hours works astonishingly well!

How to cook a Butterflied Lamb Leg (BBQ or oven)

Because the lamb leg meat is “butterflied” out so it lays relatively flat, it makes it perfect for cooking on the BBQ, which you can’t really do with a bone in lamb leg. Lamb LOVES to be grilled, and it really brings out the best of those tasty Greek flavours!

Having said that, your good ol’ oven will do a sensational job too. In fact, while the Butterflied Lamb Leg you see in the video is grilled, the one in the photos was seared on the stove then finished in the oven (to finish cooking it through more evenly).

How to make Greek Butterflied Lamb Leg
  1. Make marinade – Mix the marinade ingredients in a large ziplock bag;

  2. Marinate lamb – Add the lamb, massage well, then marinate for 24 hours (minimum 3 hours). Ziplock bags really are the most effective and efficient way to marinate this lamb because it keeps the meat fully enveloped with the marinade. If you prefer to use a bowl or container, increase the marinade by at least 50%, and toss once or twice during the marinating time;

  3. BBQ, or stove + oven – Cook the lamb either on the BBQ (20 minutes) OR on the stove followed by finishing it in the oven (22 – 25 minutes).

    Stove ➔ oven: Starting on the stove and finishing in the oven is the best method for thick cuts of meat like butterflied lamb leg. If you try to cook it just using the stove, you’ll end up with a thick band of overcooked meat on the outer edges by the time the middle cooks through.

    On the other hand, if you try to cook it just using the oven, you won’t get much colour on the surface. Nobody wants a colourless piece of lamb!

    BBQ: The ideal. The heat of a BBQ is more ambient compared to the direct contact heat of a stove, so you can cook it perfectly – as you will see on the video. Plus of course, you get all those smoky extra flavours from the grilling. Got charcoal? Even better. Bonus points for you!
    .

  4. Pull temperature = 57°C/135°F – The right time to pull the lamb off the BBQ / out of the oven for medium rare is when the internal temperature reaches 57°C/135°F. It will rise a little while resting (next step);

  5. Temp rises during resting to 62°C/144°F – Resting the lamb is essential, to let the juices redistribute throughout the meat as it sits. If you try slicing before resting, all those juices just run everywhere!

    As the lamb rests, the lamb continues to cook a little more due to the residual heat. The internal temperature will rise to 62°C/144°F. This is precisely medium-rare, the optimal doneness for lamb leg so that it’s a blushing pink and beautifully juicy;

  6. Plate up and serve! Put it out whole and let people carve their own slices off at the table, or you can serve it already sliced (my preference) for ease of serving.

Greek Butterflied Lamb Leg fresh off the BBQ
Close up of pink juicy slices of Greek Butterflied Lamb Leg

Internal temperature of Butterflied Leg of Lamb

KEY TIP! Pull the lamb off the BBQ/oven before the target internal temperature is reached because it will rise by around 5°C/7°F as it rests. If you don’t pull the lamb off/out early, the lamb will be overdone by the time it’s rested – and how sad will that be?! 😞

DonenessPull Temperature*Target Temp after resting **
Rare (dark pink)49°C / 120°F54°C / 129°F
Medium-rare (recommended, blushing pink)57°C / 135°F62°C / 144°F
Medium
(hint of pink inside)
63°C / 145°F68°C / 154°F
Well done
(least juicy, no pink at all)
67°C / 153°F72°C / 162°F

* Pull temperature is the internal temperature at which the lamb should be taken off the BBQ or out of the oven. ** This is what the internal temperature will rise to after resting, and this is your final Target Temperature for your desired level of doneness.

The reality is, because of the uneven thickness of a butterflied leg of lamb, while most of it can be a perfect medium rare, the thinner edges will be unavoidably medium or even medium-well done. But that actually works perfectly to cater for guests who prefer their lamb more well-cooked!

Greek Butterflied Lamb Leg platter
Greek Butterflied Lamb Leg stuffed in pita bread

How to serve Greek Butterflied Lamb

This dish is fabulous for gatherings, shared platter-style, or a quick summer meal that will feed your family over a couple of nights. Here are some serving options and suggested sides:

  • To start: Spanakopita – This lovely spinach pie, cut into small pieces, makes a fine first course before the main event;

  • Greek Salad – A big, juicy, fresh Greek Salad is literally made to serve alongside this lamb;

  • Flatbreads – Stuff the meat inside for homemade lamb wraps!

  • Rice (and similar) sides – such as Greek Lemon Rice, Mediterranean Brown Rice Salad, Greek Lemon Orzo Salad (Risoni)

  • Fast no cook side option – Couscous. Douse it generously with lemon, toss through some chopped tomato and cucumber if you’re feeling it, maybe some sliced olives. YUM.

  • Marinated Greek-flavoured Chickpea Salad (this is really, really good)

  • Bright, zesty Lentil Salad or try this Roasted Eggplant Lentil Salad

  • Tzatziki as an accompaniment (use the one in my Gyros recipe) or even just plain yogurt jazzed up with a squeeze of lemon juice, olive oil, salt and pepper.

The platter pictured in this post features the Greek Salad, store-bought flatbreads (you can do better!) and Tzatziki.

Enjoy! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up photo of slices of Greek Butterflied Lamb Leg

Greek Butterflied Lamb Leg

Author: Nagi
Prep: 5 mins
Cook: 25 mins
Marinating: 1 d
BBQ/Grilling, Mains
Greek
4.95 from 18 votes
Servings8 + people
Tap or hover to scale
Print
Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours.
Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!

Ingredients

  • 1.5 – 1.8kg / 3 – 3.6 lb butterflied (ie. boneless) lamb leg (Note 1)

Marinade:

  • 1 tbsp dried oregano
  • 3 large garlic cloves , minced using garlic press
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/3 cup fresh lemon juice
  • 1 tbsp zest (= zest of 1 lemon)
  • 1/2 cup olive oil

For cooking:

  • 1 tbsp oil (for brushing BBQ or for stove sear)

Serving options:

  • Lemon , for garnish
  • Oregano leaves , optional garnish as pictured
  • Flatbreads or store bought pita breads
  • Greek Salad
  • Tzatziki (use recipe in Gryos) or just use plain yogurt
  • More ideas listed in post

Instructions

  • Mix marinade ingredients in a large ziplock bag.
  • Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
  • Seal bag and marinate for 24 hours (3 hours minimum).
  • Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).

BBQ:

  • Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
  • Remove lamb from marinade and place on the grill, fat side down.
  • Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
  • Loosely cover with foil, and rest for 10 minutes before serving.

Stove/Oven (Note 2):

  • Preheat oven to 180°C/350°F (all oven types). Place a rack on a tray.
  • Cut lamb into 2 or 3 large pieces so it fits in your skillet.
  • Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 – 3 minutes each side. (Note: It will not colour much more in the oven)
  • Roast for 22 – 25 minutes, or until the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
  • Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.

Serving:

  • Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads, as pictured in post.
  • More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.

Recipe Notes:

1. Butterflied lamb leg – This is a lamb leg with the bone removed. I buy mine already butterflied. Otherwise, ask your butcher to bone out a whole lamb leg or do it yourself (use a boning or long, skinny knife and take your time; it’s not too difficult.)
2. Stove/Oven – Don’t try to cook the lamb all the way through on the stove, you’ll end up with a thick band over overcooked lamb before the inside cooks. Needs to be seared on the stove then finished in the oven.
3. Internal temperature cooked lamb:
Butterflied Lamb Leg Internal Temperature Cooked
TIP for even cooking: Butterflied lamb leg is not perfectly even in thickness all the way through. The thinner parts will be more done than the thickest parts, but this usually works out well because there’s always someone around that likes their meat more well done! However, if you really want every part to be perfectly medium rare, just cut the thinner parts off the heat earlier. It tends to be the flappy ends so they will detach easily!
4. Nutrition per serving, assuming 8 servings and that 3 tbsp of the oil ends up in the finished dish. Excludes sides.

Nutrition Information:

Serving: 187gCalories: 430cal (22%)Protein: 37g (74%)Fat: 23g (35%)Saturated Fat: 9.5g (59%)Polyunsaturated Fat: 1.6gMonounsaturated Fat: 9.9gCholesterol: 168.3mg (56%)Sodium: 411mg (18%)Potassium: 606.6mg (17%)Calcium: 18.7mg (2%)Iron: 3.7mg (21%)
Keywords: BBQ lamb leg, butterflied lamb leg, Greek lamb
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Another kind of leg. No doubt the other half of him is up to no good…..

Dozer's rear end

Previous Post
12 Minute Thai Chicken Peanut Noodles (mince)
Next Post
Salmon with Herb & Garlic Cream Sauce

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Close up of Xinjiang Cumin Lamb Stir Fry

Xinjiang Cumin Lamb Stir Fry

Close up of Moroccan lamb meatballs in pita pockets

Moroccan Lamb Meatballs

Roast lamb leg with roast potatoes

Roast Lamb Leg with Gravy

More Lamb Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




112 Comments

  1. Shaden Tavakoli says

    April 2, 2021 at 5:25 pm

    5 stars
    Was looking for a foul proof lamb recipe to feed myself & my baby and this was awesome!!! I let it marinate overnight, and then I cut the butterflied lamb in half and cooked half in the air fryer on parchment paper at 390 degrees for 12 minutes – AMAZING. Then I seared the other half and put it on a rack in the oven for 22 minutes at 350 and also perfect! My 1 year old ate his whole serving right before my eyes. Each slice was infused with lemon flavor. Thank you!

    Reply
  2. Mary says

    March 31, 2021 at 8:52 am

    Hi Nagi. I plan on making the Greek butterflied lamb on the BBQ. Would it be possible to add some wine to the marinade? If so, how much & what kind of wine would you recommend? Many thanks for your wonderful website & your hard work. Happy Easter to you, your family & of course Dozer. Dozer always makes my day.

    Reply
    • Nagi says

      March 31, 2021 at 2:28 pm

      Hi Mary, you’ll be changing the flavour if you add wine, it’s not really required in this recipe. N x

      Reply
      • Mary Seltzer says

        April 3, 2021 at 7:21 am

        Thank you.

        Reply
  3. Michael Rogers says

    February 24, 2021 at 11:28 pm

    Hey Nagi love your recipe’s, this dish along with the Greek salad, we used Paratha bread s well and it was awesome. Thanks for your recipes.

    Reply
  4. wynn says

    February 2, 2021 at 6:02 am

    I made the Greek butterflied leg of lamb this weekend – marinated for 24 hours. It turned out so beautifully! Thanks for this recipe.

    Reply
  5. Tony says

    February 1, 2021 at 8:34 pm

    Someone please help. In regards to cooking on BBQ do you close the lid or leave open during cooking times? Cooking it tomorrow

    Reply
    • Nagi says

      February 1, 2021 at 9:10 pm

      I leave it open but if it’s super windy or your BBQ is not that strong, close the lid for better heat retention!! N x

      Reply
  6. Sharon says

    February 1, 2021 at 3:03 am

    Hi! Would like to make this. But its just for l person me? No problem buying a leg of lamb, but can I do this in smaller pieces

    Reply
    • Nagi says

      February 1, 2021 at 11:54 am

      Hi Sharon, yes you can do this with smaller pieces, you’ll just need to adjust the cook time depending on the size of the lamb 🙂 N x

      Reply
  7. Marg says

    January 30, 2021 at 7:49 am

    I made the donar kebab , it was wonderful used half beef and lamb and added lots of spices ,kibbi and kufta spices it was wonderful . Thankyou for a fantastic recipe

    Reply
    • Nagi says

      February 1, 2021 at 11:53 am

      I’m os glad you enjoyed it Marg!! N x

      Reply
  8. Wendy says

    January 29, 2021 at 10:02 am

    I used this marinade for a slow-roasted shoulder of lamb. Easily the best lamb I have ever eaten!

    Reply
    • Nagi says

      January 29, 2021 at 1:44 pm

      Wahoo, that’s great Wendy!! N X

      Reply
  9. Peter says

    January 28, 2021 at 5:55 pm

    Hi Nagi
    A food science question for you before I cook this for my wife’s 60th party this Saturday am in sunny Australia…:
    Can I add some plain yogurt (maybe 1 cup) to the marinade to up the Greek factor a tad?
    Apologies if that’s insulting to you!
    I’ll be cooking it over hot coals in a Weber kettle BBQ.
    Thanks

    Reply
    • Connie Quinn says

      January 18, 2023 at 10:38 pm

      I added Greek yoghurt this time to change it up a bit and it was amazing. Marinated for over 24 hours and then onto the BBQ.

      Reply
  10. Leah says

    January 27, 2021 at 1:39 pm

    Can’t wait to cook this. I have a 2.3kg butterflied lamb…how long do you suggest cooking it for? For medium rare.
    Thank you 👍

    Reply
    • Nagi says

      January 27, 2021 at 1:59 pm

      Hi Leah, are you cooking in the BBQ or oven here? N x

      Reply
      • Leah Verdouw says

        January 27, 2021 at 4:15 pm

        Oh I am so sorry for all of the replies! Clearly I’m cooking it in the oven!!!

        Reply
      • Leah says

        January 27, 2021 at 2:26 pm

        Oven….

        Reply
      • Leah says

        January 27, 2021 at 2:24 pm

        In the oven…

        Reply
      • Leah says

        January 27, 2021 at 2:23 pm

        In the oven….

        Reply
  11. Josiel says

    January 26, 2021 at 6:48 pm

    5 stars
    Delicious Australia Day lamb, I did leg with bone in and was amazing! Thanks Nagi 👍

    Reply
    • Nagi says

      January 27, 2021 at 1:06 pm

      Perfect Josie!! N x

      Reply
  12. Marcel says

    January 26, 2021 at 12:40 am

    Nagi, riddle me this…at what temp do you set your grill to…and what is your definition of ‘hot’…

    Looking forward to making this on my Grilla pellet grill…

    r/Marcel

    Reply
    • Nagi says

      January 26, 2021 at 6:21 am

      Hi Marcel! HIGH 🙂 Until I see those grates SMOKING!!! 🙂 N x

      Reply
      • Marcel says

        January 26, 2021 at 7:50 am

        Magi,

        Merci beaucoup…

        FYI, I’m an Engineer, and I have developed Work Instructions/SOPs for Manufacturing…
        to me, a recipe is a work instruction…
        and, I’ve been accused of asking too many questions; however, knowledge is power…

        Again, thx much…been a follower of yours for ever…

        r/Marcel

        Reply
        • Marcel says

          January 26, 2021 at 8:10 am

          Sorry for the typo…mea coupla…

          Reply
  13. Lucy says

    January 25, 2021 at 8:44 pm

    Hello there, what would be the cooking time on the bbq, each side, for Medium.
    Thank you

    Reply
    • Nagi says

      January 27, 2021 at 1:07 pm

      Hi Lucy – as per the BBQ cooking instructions but I would recommend 1-2 minutes longer – the internal temp should be as per the recipe notes 🙂 N x

      Reply
  14. Richard Tunner says

    January 25, 2021 at 2:40 pm

    5 stars
    Rating: 5 out of 5.
    I’m not fun of lamb, having lamb once a year max, but this receipt I loved! I’ve marinated the meat overnight and it worked excellently: juicy and delicious!

    Reply
    • Nagi says

      January 27, 2021 at 1:09 pm

      I’m so glad you loved it Richard, thanks so much for letting me know! N x

      Reply
  15. Derek says

    January 25, 2021 at 3:05 am

    5 stars
    Made this last night it was amazing. Cooked it on gas grill in -8C weather because I wanted the grill flavour and not the oven version. Marinated the lamb for 30 hrs. Also served it with the Greek Lemon Rice and Greek Chickpea Salad. Your recipes have yet to disappoint keep up the great job you do on this site.

    Reply
    • Nagi says

      January 27, 2021 at 1:12 pm

      Yum Derek! Sounds like you nailed it! N x

      Reply
  16. Jo says

    January 24, 2021 at 7:05 pm

    4 stars
    Yum! Made this tonight with the chickpea salad and tzatziki – it was so quick (I barely had enough time to sort out the sides before the lamb came back out of the oven!). It didn’t quite have the same richness that I normally have with lamb (I usually do a balsamic vinegar and olive oil one), but was amazing pared with a Merlot. And plenty of left over lamb for salads and quick stir fries…

    Reply
    • Nagi says

      January 27, 2021 at 1:12 pm

      Sounds perfect Jo! N x

      Reply
  17. Doug Higgins says

    January 24, 2021 at 5:35 pm

    5 stars
    Just made this for a large group (used two large legs of lamb). Haven’t been really successful with lamb marinades before so expectations were probably low. Silly me. This was nothing short of fantastic. Will be making this again sooner rather than later. And my lab Duchess (official taster) will be glad too!

    Reply
    • Nagi says

      January 27, 2021 at 1:12 pm

      Wahoo!!! I love hearing that Doug, I’m so glad you enjoyed it!! N x

      Reply
  18. Susan says

    January 24, 2021 at 12:01 pm

    Nagi,

    Your Lamb recipe looks amazing!

    I will have to try this recipe when I am planning a meal for Land lovers!

    Reply
    • Nagi says

      January 24, 2021 at 5:50 pm

      😂 I hope you love it Susan (as well as the land lovers!)

      Reply
    • Susan says

      January 24, 2021 at 12:09 pm

      Sorry,

      I meant to write Lamb lovers!

      Reply
    • Susan says

      January 24, 2021 at 12:05 pm

      Sorry, I meant Lamb lovers.

      Must always read through a recipe before attempting, as well as comments about a recipe! lol…

      Reply
  19. Natalie Wynne says

    January 24, 2021 at 9:28 am

    5 stars
    Making this tomorrow for the family so excited can’t wait

    Reply
    • Nagi says

      January 24, 2021 at 5:51 pm

      Love to know how it goes Natalie! N x

      Reply
  20. Susan says

    January 24, 2021 at 9:02 am

    Hi Nagi, 😁

    I love the caption and photo of Dozer above…too funny! lol… 😂

    I/ We adore you and Dozer! Heck, you’re family now!!!

    I always look forward to your recipe posts, Dozer pics…the whole nine yards!

    By the way, If it’s not too late, I have a recipe suggestion, it is a rather huge favour to ask, for one recipe only… for now … and I have total brain lock on it…Korean Fried Mozzarella sticks! Oh my gosh, I have watched people eating these bad boys on YouTube, and they look sooo freakin’ delicious! Since I love regular sized mozzarella sticks, (I make them occasionally) I would absolutely love, love, love, the Korean fried ones! There are some recipes here and there on YouTube, etc… but I don’t really trust random recipes, and unknown sources… So, I turn to you, Nagi, my favourite recipe guru, to help me with this “project” because the recipe(s) that I have seen look seriously daunting! No pressure…just hurry. I realize that you have received a lot of feedback from people who would like to see more health conscious recipes this year, like salads… I don’t like salad dressing, so I eat my salad “plain”, ( greens, i.e, spinach… carrots, fruits and nuts) and it is quite tasty, but, err, um, well, anyway… Nagi, your recipes rock the boat, and every single one I have prepared has become our new household favourite! I happen to fall into the Dozer camp when it comes to food, so my recipe ideas/suggestions will reflect that… You know the ones with with lotsa cheese, meat, pasta, butter, more butter, more meat, more pasta, more cheese… 😂

    …AND desserts! 😂

    Thank-you Nagi, for all the recipes, pictures and stories you share…so…much…fun!!!

    Reply
    • Nagi says

      January 24, 2021 at 5:55 pm

      Hi Susan, I’m so glad you’re loving the blog (and Dozer…) pop a request on my recipe request page or the “tell me what you want” post so it doesn’t get lost 🙂 N x

      Reply
Newer Comments
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2023 · All Rights Reserved Back to Top