The following is one typical recipe again for Easter. Since Easter was so close…I think its better if I write it now than wait for a year.
Typically in Easter you need to fast for 40 days , without eating any meat at all. Until The Great Saturday where everyone is going to the church and returns home to eat the Magiritsa (soup made of lamb) and the next day you eat a lamp.
Usually in Greece you can see everyone in the country side making the lamp skewed, which is something I really like, but unfortunately we cannot do it in the UK. So we took the decision to make it in the oven…which was kind of difficult as ..you don’t usually do a 7-8 kilos lamp in the oven over here. But ..it was done..
To be honest the recipe doesn’t have any special ingredients. Focus on creating a portion of lamb that has as much as possible the natural flavor.
Usually in Greece the only thing that everyone is doing is pouring an olive oil, oregano and lemon juice on top of the lamb constantly so it doesn’t dry.
Ideally thats what you should also.
The proper easter meal in Greece doesn’t have just the lamb but it contains also, easter eggs, tzatziki, tyrokafteri sauce and many more traditional recipes but we are going to talk about them on another article.
The important thing about this time was to cook the lamb on low heat for many hours so to properly cook it as it was a big portion.