Lamb stew with chickpeas

Lamb and chickpeas is the perfect winter match. Besides it is such a simple dish to cook and yet incredibly delicious! 

Ingredients

• 1kg lamb, cut in bite-sized pieces
• 1/4 tea cup of extra virgin olive oil
• 2 large onions, cut in slices
• 4 cloves of garlic
• 500g chickpeas, soaked and boiled
• 1/2kg tomatoes, finely sliced
• 1sprig of thyme
• 1 bay leave
• salt
• freshly ground pepper

Method

Put some bicarbonate of soda in a bowl with water and soak the chickpeas overnight to expand. Rinse them well and put them in a casserole with cold water. Boil the chickpeas for 30 minutes and drain them. In another pan warm the olive oil and brown the meat. Add the garlic and the onion and wait until they get translucent. Then add the chickpeas, thyme, bay leave, tomatoes and a bit of water. Cover with a lid and simmer for 1 h until the meat gets tender and the chickpeas mellow. Season with salt towards the end of cooking time. My tip: since you use a fork to eat this dish make sure the sauce is thick.

portions 6

Preparation Time 30 minutes

Baking time 60 minutes

Source: www.argiro.com.gr

Christmas Meat Pie with Baked Pastry Chips

Give your Christmas diner a sense of opulence by offering this exquisite pie as first course.

Ingredients

• 1 egg, preferably organic
• 1/2 teacup of extra virgin olive oil
• 1 tablespoon vinegar
• 1 teacup of lukewarm water
• (quantity depends on the consistency of the mixture) plain flour
• 1 teaspoon salt
• For the filling
• 1½k lamb
• 4 red onions, whole
• 1 teaspoon sweet paprika
• salt
• freshly ground pepper

Method

Rinse the meat well. Boil the meat along with the onions until it becomes tender. Remove the onions with the help of a slotted spoon and place them in a bowl (they must be really well cooked). Drain the meat and dice it into bite-sized portions. Set aside to cool.
For the pastry:  Place all the ingredients in a large bowl, knead until you have a smooth dough and leave it aside to rest for a while. Divide the dough into 4 equal parts and roll each out to a sheet. Bake the 4 pastry sheets for 10 minutes, at 200ºC. When they are cool, break them into large chips inside a large, oil coated baking pan. Scatter the meat and the onions over the baked chips. Whisk the egg with some of the meat stock, season with salt and pepper and pour it over the pie.
Add as much meat stock as you need to cover the pastry chips (add some kefalotiri cheese, if you like) and bake the pie at 180ºC, for approximately 1h.

Courtesy of Mrs Anghela Vassiliou from Arta
 
Source: argiro.com.gr

Lamb with curry and almonds

This is a dish with intense flavours! Βasmati rice along with a green salad will be its perfect accompaniment.

Ingredients

• 1kg lamb leg cut in bite-sized pieces
• 4 tablespoons extra virgin olive oil
• 2 large onions cut in thin slices
• 1 clove of garlic
• 1 teaspoon curry powder
• 1 teaspoon cumin powder
• 1/2 tea cup of blanched almonds, coarsely chopped
• 400g tomatoes, finely chopped
• 500g basmati rice

Method

In a deep pan warm the olive oil and brown the lamb bites on all sides for a minute or two. Then transfer them to a small ovenproof baking dish. Add the onions and the whole garlic back to the pan and cook them until they get translucent over medium heat for a couple of minutes. Then add the almonds, sprinkle the curry and cumin powder in and finally add the tomatoes. Season with salt and pepper. Simmer for 5 minutes and pour the onions sauce over the lamb pieces. Cover the baking dish with greaseproof paper and tin foil and bake in a preheated oven at 200ºC for 1 hour and 15 minutes. Then remove the cover and continue baking for further 25 minutes until all liquids are reduced and the meat becomes meltingly tender.

Source: argiro.com.gr

Frigadelia

A delicacy that comes from Central Greece. Every year we gather in Paros, friends and family together, about 30 of us, from all over Greece and we celebrate Easter, each making his own traditional culinary contribution! Now this is a very tasty one, indeed!

Ingredients

• caul fat of 1 lamb (large)
• 1 lamb liver
• 4 cloves of garlic, grated
• ½ tea cup of parsley, finely chopped
• 1 tablespoon oregano
• salt
• freshly ground pepper

Method

Rinse the liver and cut into small pieces. Place it in a bowl, add the garlic, parsley and oregano and season with salt and pepper. Dip the caul fat into warm water, spread it onto your working surface and remove the thick, hard parts.

Then, cut the caul fat into oblong pieces. Place 1 teaspoon of the filling on each piece and then roll it over to give it a sausage shape. When you have made them all, fry them in hot olive oil for 2-3 minutes each side. Drizzle with lemon juice.

Alternatively: You can, if you wish, bake the frigadellia. Place them in a baking pan, seam down and bake at 200ºC for 35-40 minutes. Make sure to turn them over, so that they become golden brown on all sides. When you serve, drizzle with lemon juice.

portions 12

Preparation Time 15 minutes

Baking time 6 minutes

Source: argiro.com.gr

Country lamb in the bag

In case of lack of inspiration this is splendid idea for a formal gathering.

Ingredients

• 11/2 kg leg of lamb, boned and cut in portions
• 1/2 tea cup of extra virgin olive oil
• juice of 1 lemon
• 3 cloves of garlic
• 1 tablespoon oregano
• 2 tablespoons fresh mint, leaves picked and finely chopped
• 6 potatoes
• 2 bay leaves
• 6 slices of kefalotiri cheese
• salt
• freshly ground pepper
• 6 X A5 sheets of greaseproof paper

Method

Place the meat portions in a mixing bowl. Season with salt and pepper, drizzle with the olive oil and lemon juice and add the oregano, fresh mint and garlic cloves, cut in thin slices. Give everything a good toss and add the bay leaves. Cover and leave in the fridge for 2-3 hours, tossing occasionally. Cut the potatoes in round slices. Sir fry them in a pan with olive oil, over low heat, for 10 minutes until they soften. Transfer in a platter.Spread all six greaseproof paper sheets on a working surface. Place in the centre of each 3-4 potato slices, put a meat portion on top and finish with a slice of kefalotiri cheese. Drizzle with 2 tablespoons of the marinade and fold the greaseproof paper over the meat (seam side down). Place all six bags on a flat metal baking tray and bake them in a preheated oven at 180º C for 1 hour and 15 minutes.

portions 6

Preparation Time 20 minutes

Cooking Time 75 minutes

Source: argiro.com.gr

Legs of lamb with garlic, kefalotiri cheese and herbs

First ask your butcher to bone the legs of lamb for you. Then prepare the dish in no time, put it in the oven and while it is cooking, have a good time with your guests, before you all enjoy the meal.

Ingredients

• 2 legs of lamb, boned and butterflied 
• 1/4 tea cup of fennel, finely chopped
• 1/4 tea cup of dill, finely chopped
• 2 fresh rosemary sprigs, leaves picked
• 6 cloves of garlic, finely chopped
• 1 tablespoon spicy mustard
• 300g kefalotiri cheese, cut in cubes
• 2 tablespoons dry white wine
• salt
• freshly ground pepper
• olive oil for rubbing

Method

In a mixing bowl put the mustard, cheese, fennel, dill, rosemary, garlic and wine. Season with pepper and give everything a good toss. Arrange the legs of lamb on a working surface and rub them all over with olive oil, salt and pepper. With the help of a spoon divide the filling ingredients between the two butterflied legs, placing it in the centre of each. Roll the legs over to make a sort of roulade and stitch carefully. Then wrap each roulade in a sheet of greaseproof paper and tie it up, forming a parcel. Place the two parcels on a flat metal baking tray and bake at 170°C for 2 hours and 15 minutes until the meat is as tender as it can be. Remove the greaseproof paper, cut the roulades in slices and transfer them in a platter. Pour the meat juices over the slices and serve with a green lettuce salad.

portions 8

Preparation Time 20 minutes

Cooking Time 135 minutes

Source: argiro.com.gr

Lamb with green pilaff

Cook this delicious and impressive dish and fill the air with Easter and Spring aromas.

Ingredients

• 1 young goat offal, blanched and cut in fine pieces
• 2 kg lamb, cut in portions
• 2 small red dried onions, finely sliced
• half a bunch of fennel
• half a bunch of dill
• 4 tea cups of Carolina rice
• 3/4 tea cups of extra virgin olive oil
• salt
• freshly ground pepper
• 2 lemons

Method

Soak the rice in lots of water and leave it to expand for approximately 1 hour. Rinse the rice in colander until the water runs clear and drain well. Rinse the lamb portions under cold running water as well. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Simmer for 1 hour and 30 minutes until the meat gets tender enough. In a large baking tray put the rice, offal, dried onions, spring onions, dill and fennel. Squeeze over the 2 lemons juice and drizzle with the oil. Combine everything well. Measure the meat stock. Add 21/2 tea cups of stock for every tea cup of rice. (Add some water since the stock is not enough). Put the meat on top of the rice and bake for 40 minutes at 180°C on the bottom rack. Serve with yoghurt.

portions 8

Preparation Time 90 minutes

Cooking Time 40 minute

Source: argiro.com.gr

Roast leg of lamb

Lamb on the spit is not your favourite cup of tea. However tradition calls. So why don't you try this equally succulent roast lamb alternative?

Ingredients

• 2 kg leg of lamb, cut in portions
• 1/3 tea cup of extra virgin olive oil
• 1 1/2 kg of yoghurt
• 3 eggs
• 1 1/2 tea cup of Carolina rice
• salt
• freshly ground pepper
• 1 lemon

Method

Rinse the lamb portions under cold running water. Bring water to the boil and cook the lamb, skimming when necessary. Towards the end of cooking time, season with salt and pepper. Soak the rice in lots of water and leave it to expand for 1 hour. Rinse the rice in a colander until the water runs clear and drain well. Squeeze the juice of 1 lemon over the rice and use 4 tea cups of the meat stock to cook it in for 10 minutes. Then let it stay. Whisk the eggs, add the yoghurt and season lightly. Combine the yoghurt with the rice. In a well buttered tray place the boiled lamb and put the yoghurt and rice on top. Drizzle with some olive oil and roast at 180°C for 35-40 minutes, until you get a golden yoghurt crust.

portions 8

Preparation Time 30 minutes

Cooking Time 40 minutes

Source: argiro.com.gr

Young goat fricasee with artichokes and fennel

All Easter and Spring flavours condensed in one dish, since all the ingredients used are in season. A failsafe recipe for the Easter Sunday lunch. 

Ingredients

• 1 lettuce, roughly cut
• 1 1/2 young goat, cut in portions
• 1 tea cup of extra virgin olive oil
• 5-6 spring onions, finely chopped
• 6 artichokes
• 1 dried onion, finely chopped
• 2  potatoes
• 2  carrots
• 6 fresh courgettes
• 1 bunch of dill, finely chopped
• 1/2 cup of fennel, finely chopped
• salt
• freshly ground pepper

For the egg and lemon sauce

• 2 eggs
• 2 lemons

Method

Blanch the lettuce in boiling water for 2-3 minutes and then drain it. In a casserole-type pan warm 1/2 tea cup of the olive oil and brown the young goat portions all over. Add the dried and spring onions and wilt them until they get translucent.Fill the pan with just enough water to cover the meat and simmer for 30 minutes. Then add the potatoes, cut in four, the artichokes, the carrots, cut in thick slices and the courgettes. Season with salt and pepper and put the lettuce on top. Drizzle with the other 1/2 tea cup of the olive oil. Continue simmering for further 25-30 minutes until the meat gets tender and the potatoes soft. Finally sprinkle with the dill and fennel and leave them to come to a boil. Taste for seasoning.Whisk the egg whites, add the yolks and the lemon slowly, while still whisking. Dilute the egg and lemon sauce with some food liquid and pour the mix over the food. Holding the casserole by its handles, shake it gently right and left for the sauce to cover all its content.

portions 6

Preparation Time 15 minutes

Cooking Time 60 minutes

Source: argiro.com.gr

Lamb's offal with spinach and spring herbs

A quick and delicious appetizer for the Resurrection Celebration Dinner or the Easter Sunday lunch. 

Ingredients

• 3/4 tea cup of extra virgin olive oil
• 1 lamb's offal (heart, liver, lungs and sweetbreads) cut in bite-sized pieces
• 7-8 spring onions, finely chopped
• 1/2 tea cup of dry white wine
• half a bunch of dill
• half a bunch of parsley
• half a bunch of mironia (parsley-like aromatic herbs)
• 1/2 kg of spinach
• salt
• freshly ground pepper
• 1 lemon

Method
Warm the oil in a casserole type pan, add the chopped offal and brown it for 6-7 minutes. Then add the spring onions and wilt them for 3-4 minutes. Pour the wine in and wait until it evaporates. Add the spinach, roughly cut, season with salt and pepper and sprinkle over the different herbs. Put the lid on and let simmer for 15 minutes until all liquids are completely reduced. Finally add a good squeeze of lemon juice and serve.

portions 4

preparation time 15 minutes

cooking time 25 minutes

Source: argiro.com.gr

Lamb with Cream-top Milk ( Shepherd’s Lamb)

This recipe was given to me by the Cultural, Educational and Developmental Association of Kritsa, “LATO”. 

Ingredients

• 1 1/2 kilo lamb
• 1/2 kilo cream-top milk
• 1 wine glass of extra virgin olive oil
• salt
• pepper
• 1 onion, finely chopped

Method

Dice the meat into portions. Place it in a casserole type pan, along with the olive oil and the onion and stir fry over a low heat until tender. Then add the wine. When it is cooked, add the cream-top milk, stir and serve while it’s hot. If you wish you may replace the top milk with strained yoghurt.

Source: argiro.com.gr

Boutaki arniou me tiri

Summary
Leg of Lamb with Cheese
Servings: 6

Ingredients

• 3/4 cup of unsalted butter
• 1 1/4 cup of cheese, cut in cubes
• 2 cloves of garlic, sliced
• 3.30 lbs lamb's leg
• 2 medium, white onions, chopped
• 2-3 pinches of oregano
• 1-2 pinches of pepper
• 1 pinch of rosemary
• 2-3 pinches of salt

Directions

• Wash the lamb and tenderize a little.
• Place on a sheet of aluminum foil and dot with butter.
• Add the other ingredients on top and carefully close the aluminum foil tightly.
• Bake in a hot oven for 1 hour.

Source: EatGreekTonight

Kokoretsi

Summary
Lamb's intestines. Yuck! 
Servings: 7

Ingredients

• 1-2 handful of kefalotiri cheese (grated goat cheese)
• 2.20 lbs of lamb entrails
• 2 lamb intestines
• 1 lemon, squeezed
• 2-3 of olive oil
• 1-2 pinches of oregano
• 1-2 pinches of pepper
• 2-3 pinches of salt

 Directions

• Turn the intestines inside out and wash thoroughly.
• Cut the entrails into small pieces and wash them well.
• Drain and place in a bowl.
• Sprinkle with the desired salt, pepper, oregano and grated cheese.
• Pour a little oil over top.
• Place pieces on a small skewer, alternating the pieces of liver, lung, heart, fat and testicles until all pieces are used.
• Wrap with the intestines and cook on a spit or in the oven, basting with a mixture of olive oil and lemon juice.
• Remove the skewer and cut into slices.
• Serve with lettuce leaves and oregano.

Source: www.eatgreektonight.com

Potted Lamb casserole - (Arni Tis Katsarolas Me Patates)

NOTES

Greek : Αρνί της κατσαρόλας με πατάτες
Serves / Yields : 6 persons
Season:All season


INGREDIENTS

•     3 pounds leg of lamb, boned
•     4 tablespoons butter
•     2 tablespoons lemon juice
•     1 1/2 cups hot water (more as needed)
•     3 pounds tiny potatoes
•     butter for frying
•     Salt
•     pepper

METHOD

Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 table spoons butter in a pot, add the lamb and brown on all sides. Add lemon juice and allow this to boil. Add 1 cup water, and simmer (add more water as needed) for 45 min. to 1 hr. or until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat and slice it. Meanwhile clean potatoes. Put potatoes into frying pan and brown in butter on all sides, then add to pot containing the sauce from the meat. Add salt, pepper and 1/2 cup of water. Simmer until all liquid is absorbed and only the butter remains. Before serving, carefully place meat on potatoes to heat. Serve hot.

Source: Greek-Recipe.com

Roast Lamb

Ingredients

•     Pepper
•     Salt
•     1Kg [2 lbs] potatoes
•     1 Lemon
•     1/4 cup butter
•     3 cloves of garlic
•     2Kg [4 lbs.] leg of lamb

Directions

1. Wash meat and place in a roasting pan.
2. Cut garlic into small pieces and place on meat
3. Sprinkle salt and pepper on meat
4. Peel potatoes and cut in smaller pieces.
5. Boil potates for a couple of minutes
6. Arrange the potatoes around meat in pan.
7. Melt the butter in small saucepan
8. Pour butter over the meat and potatoes.
9. Sprinkle with lemon juice over meat and potates.
10. Sprinkle salt and pepper over the potatoes.
11. Add 1 cup of hot water in the pan.
12. Bake at medium heat in oven for aproximately 2 hours.
13. Add hot water if needed over the 2 hours, so that there is a bit of water always in the pan.
14. Use a fork to check if the potatoes are ready. If not remove the lamb and allow some additional time for the potates to bake.

Note : Step 7 is not necessary but may help the potates cook at the time it take for the lamb to be ready. Do not boil them for more than a few minutes or they will become too soft and break apart.

Source: Greekrecipes.gr

Lamb Fricasse with Lettuce and lemon sauce

Ingredients

•     1/3 cup chopped dill
•     1/3 cup chopped parsley
•     1 tablespoons butter
•     2 tablespoons olive oil
•     Salt
•     1.2Kg (2.5 lbs) Shoulder Lamb cut in pieces (could also use pork)
•     3-4 medium onions finely chopped
•     1 Lemon
•     1-2 lettuces coarsely chopped
•     2 Egg Yolks
•     3 scallions finely chopped
•     Pepper

Directions

1.Heat oil and butter and saute lamb pieces until lightly brown. Remove from saucepan and season
2.Saute onions and scallions until tender.
3.Return lamb to saucepan add lettuce, parsley, dill salt and pepper and cover with water until meat is half covered. Simmer until meat is tender (approx 1hr)
4.Beat egg yolks and add lemon juice.
5.Slowly add to lemon sauce spoonfuls of boiling meat gravy and stir constantly. Once lemon juice has incorporated a portion of the meat gravy pour over rest of gravy and serve.

For egg and lemon sauce:
Beat egg yolks with 2 tablespoons of water.
Add lemon juice. Beat in, by spoonfuls, about 1/2 cup of the lamb gravy.
Pour egg mixture gradually over meat and gravy, stirring all the time.
Serve hot. 

Source: Greekrecipes.gr

Youvetsi

Ingredients

•     450gr (1 lb) Barley-shaped pasta (Kritharaki)
•     1/2 Cups of butter
•     1 Onion
•     2 cups tomato juice
•     1 tablespoon tomato paste
•     100gr grated parmesan cheese
•     Salt
•     1Kg (2 lbs) Lamb
•     Pepper

Directions

1. Cut lamb to several medium sized pieces (its important not to cut the meat to small pieces).
2. Peel and dice onion to small pieces
3. Peel and chop garlic cloves to slivers.
4. Heat some butter in deep frying pan or medium sauce pan and lightly sute the lamb pieces along with some chopped onions and the garlic.
5. Add the tomato juice and tomato paste in the pan and mix.
6. Add water in the pan (enough so that the meat is fully covered in sauce) along with some salt and pepper and stir well.
7. Cover the pan and reduce the heat to low setting (or very low depending on your stove).
8. Allow enough time for the lamp to become tender.
9. In a pot boil water and add the Barley-shaped pasta.
10. After pasta is ready (check pasta box for cooking time), drain and add about half of it in a baking pan.
11. Add the meat to the baking pan and then add the rest of the pasta.
12. Pour the tomato mixture over the baking pan and use a spoon to even the pasta in the pan.
13. Sprinkle some grated parmesan over the pasta.
14. Bake (in a preheated) oven for 15 minutes at medium heat.
15. Serve hot.

Note: You can use a diferent pasta if you can not find the one mentioned here, if possible, try to find pasta that is aproximately the size of two grains of rice.

Source: Greekrecipes.gr

Lemonato Arni [ Lemon lamb ]

Ingredients

•     1Kg (2 lb) potatoes
•     2 tablespoons margarine (or butter)
•     Thyme
•     Ground black pepper
•     Salt
•     2 Lemons (squized)
•     3 cloves of garlic
•     2kg (4 lb) lamb (leg)

Directions

1. Wash lamb leg and wipe it with a damp towel and place it in a baking pan.
2. Cut small slits on the lamb leg and insert in them slivers of garlic.
3. Squize 2 lemons and rub lamb with the lemon juice.
4. Sprinkle lamb with salt, pepper and thyme.
5. Place pan in a prehetaed oven and bake for an hour at 180C (350F)
6. While its cooking peel and quarter 1kg (2lb) of potatoes and place them in water.
7. After one hour add 1 cup of hot water, spread margerine over the lamb, arange the potatoes around the lamb (sprinkle some salt and pepper over them) and return in oven.
8. Cook for an additional 90 minutes, turning the lamb in between to make sure it cooks evenly, also at regular intervals use a spoon to douse the lamb and the potatoes with the sauce/juice that has been produced in the pan.

Source: Greekrecipes.gr

Kleftiko [ Lamb Roast ].

Ingredients

•     Ground pepper
•     1.5Kg (3.5 lb) lamb shank
•     Salt
•     Oregano
•     2 teaspoons olive oil
•     2 clove garlic
•     6 bay leaves
•     6 potatoes
•     4 onions

Directions

1. Cut the lamb into medium sized pieces.
2. In a ceramic baking pot (with a cover) place the lamb and pour over it the olive oil.
3. Peel onions and arange them around the lamb, wash potatoes well and arange them (unpeeled) also around the lamb.
4. Season with some salt, pepper, oregano and add in the bay leaves.
5. Cut cloves of garlic to small slices and place it over the lamb pieces. (see note for alternative)
6. Bake, covered, in a preheated oven for 4 to 5 hours at 120C (250 F).
7. Serve hot.


Note : it is important for the pot to be sealed while baking, thus you can add some aluminum foil between the baking pot and its cover.
Alternatively you can make small slits in the lamb with a knife and insert there the small pieces of garlic to add a stronger taste.

Source: Greekrecipes.gr

Meat and wheat pulp - (Keskek)

NOTES
Keskek is a traditional meal served in the festivals of Lesvos island.
Greek : Κεσκέκ
Region : Lesvos

INGREDIENTS

Server 6 people.
• 1 kg beef
• 1 kg of meat (lamp, goat, sheep)
• 2 medium sized bones
• 4 medium sized onions
• 1/2 kg wheat (with its husk removed)
• salt
• pepper
• olive oil (1tea cup)
• Fresh butter (sheep's butter prefered)

METHOD 

Slice the meat in medium size pieces. Sautee in a large saucepan. Add plenty of water and add the bones the onions, salt and pepper. Let the meat melt for at leat 4 hours. Remove bones. Wash the wheat and add it in the saucepan. Boil the mixture again in low temperature until the meat and the wheat make a pulp and cannot be distinguished. Push the mixture into the bottom of the saucepan if necessary in order to melt it easily. When the mixture has melt sautee it with fresh sheep's butter and serve.

Source: Greek-recipe.com