The Olive and the Caper: Adventures in Greek Cooking
Lamb Pie with Almonds, Raisins, Orange, and Mint
Page 106
Cuisine: Greek | Course Type: Main Courses
(1 review)
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Recipe Reviews
Peckish Sister from Central, FL
I used leftover roast lamb, but left out the juices. Other than that I followed the recipe exactly. I was skeptical about scoring the top into 12 pieces, but it helped it vent while cooking, made it easier to cut into serving portions, looked very pretty and the filling did not seep through. The aroma while baking was amazing. The filling set up and the nuts, raisins, herbs, etc all worked well. My family was really impressed.
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