Grilled Leg of Lamb

Andreas Xerakia, a Greek-born resident of New York City, slow-roasts a whole lamb every year for his family's celebratory Easter dinner. Our editorial assistant, Maria Xerakia (daughter of Andreas), writes: "My relatives here are crowding around the lamb, enjoying their handpicked petsa (skin) and psaxno (meat)." See the RecipeAnna Stockwell

Andreas Xerakia, a Greek-born resident of New York City (pictured below with his family), slow-roasts a whole lamb every year for his family's celebratory Easter dinner. Here's a smaller, more streamlined version of that dish.