The Greek Food

Category: Lamb

  • Fylias recipe: Roast Leg of Lamb with a secret

    Fylias recipe: Roast Leg of Lamb with a secret

    Roast Leg of lamb
    Roast Leg of lamb

    As I have this cooking blog for some time now more and more friends are sending me advices for recipes. What to cook, how , when,…  i think fame is starting to get me…

    Sometimes it gets a little bit awkward. A while ago I was talking with four different girls in a pub for recipes as my friends were making fun of me from another corner.

    Well, Fylia is our guest writer for today and she sent me a beautiful recipe for roasted lamb with a secret her mother was using. Secret from generation to generation i guess!

    Anyway, here it goes. The recipe as it was send to me by Fylia.

    [highlight] “Roast Leg of Lamb with a secret” from Fylia. [/highlight]

    This is a recipe I have improvised, using my mother’s everlasting secret for roasting meat. It includes a special ingredient – which will stop being a secret very soon, sorry Mum! This helps to get a nice crisp skin on the meat, but most importantly, treacle’s down in the pan to mix with the rest of the liquids and  create an amazing juice for dipping your bread (papara – Antonis knows). Potatoes roasted in this are oh-my-God…..

    Enjoy!

    Ingredients:

    • Leg of lamb, finely trimmed, approx 800kg (serves 6 medium hungry)
    • 1kg new potatoes
    • 6tbs Yellow mustard
    • 6 lemons
    • Molasses (the secret)
    • 1 ½ cup of olive oil
    • 1/3 cup of water
    • rosemary
    • 1 clove of garlic
    • Salt and Pepper to taste

    Instructions:

    • You need to use a roasting pan with a rack.
    • Peel the potatoes and cut into small cube-like pieces of approximately 3-4cms each side. Place at the bottom of the tray and put rack on top.
    • Peel the garlic clove and cut alongside into thin slices. Slice the lamb in several locations and stuff in the garlic with some of the rosemary. Place the lamb in the rack, on top of the potatoes.
    • Preheat the oven at 180o C.
    • In a large mixing bowl, mix the juice from the lemons, the mustard, olive oil, salt and pepper. Pour over the pan and ensure all potatoes are covered. I use my hands to evenly distribute the liquid in the pan before placing the rack on top. Only add the water if the liquids are not enough to cover the potatoes. Sprinkle the potatoes with rosemary.
    • Use a brush to baste the lamb leg with molasses. Ensure a good quantity is covering the meat on all sides.
    • Place in the oven and cook according to meat guidelines – preferably keep the pan loosely covered with foil. Remove foil in the last half hour and allow the meat to rest for a while before carving. Always remember to check the potatoes too!

     

     

     

  • Greek Fricassee with lamb

    Greek Fricassee with lamb

    Well, that’s a recipe about the greek way to make a fricassee that i have been taught and tasted since i was young.

    Lamb fricassee with avgolemono (traditional egg-lemon sauce) is typical in greek houses and ofcourse one of the favourites when I was back in Greece.  I guess the reason is so nice it’s the combination of the lamb together with lettuce, lemon, dill….well all of them together.

    Its another variation of magiritsa soup, as the ingredients are almost identical. Obviously, the word fricassee is not Greek but French.

    Fricassee is a specific method of cooking meat which is cut up, sauteed and braised, and served with traditionally a white sauce.

    The whole idea comes from France but there are various variations around the world. Well, the following one is the Greek, and the white sauce is the classic Egg lemon sauce.

    Ingredients for Lamb Fricassee

    • 1k of lamp chopped
    • 2 big lettuces chopped
    • 1 bunch of fresh onions
    • 1 bunch of dill
    • 1 glass of wine olive oil
    • Salt and Pepper
    2016-08-19-14-40-59
    Lamb Fricasse: Thats what we are doing!

    In a deep pot add the olive oil and the chopped onions and let them sizzle a bit. Be careful not to get burned though! Add the chopped meat and stir it well until you are sure that it has become brownish from all sides.

    Then its time for the greens!

    Throw in the chopped lettuces as well as the dill and stir them well so everything gets mixed. As you do that, lettuces will remove their water and start to boil. Add as much as salt and pepper as you would like and then add water until all the ingredients are covered.

    Let it boil for a good hour, an hour and a half and make sure that there is juice left when you remove it from the heat. You will need that when you will make the egg lemon sauce.

    Add it on top and serve it hot!

     

     

  • Greek Style Roasted Lamb

    Greek Style Roasted Lamb

    This recipe is one of the first that i have ever written for this blog. Roasted Lamb is a classic dish on any given Sunday in Greece but also during Easter.

    (more…)