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Epicurious

Spring Lamb in Herbs

By Olia Hercules

4.5

(32)

Shredded leg of lamb topped with herbs on a white oval platter next to a platter of baby potatoes and lemon wedges.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

Any tender herb or green can be used in this riff on a traditional Georgian spring dish. Try all or a combination of the following: cilantro, tarragon, mint, basil, dill, chives, watercress, and sorrel. In Georgia they add fresh sour plums to the dish, but preserved lemons work just as well.

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