Goat kid and aubergines casserole with cheesy potato mash topping

Could this be the Greek answer to the English shepherd's pie? Hmmm it could in a way but I prefer to think that this dish is just inspired by that delicious English recipe and nothing more! A very filling, family friendly meal to enjoy one of the most tasty and popular Summer vegetables before we get into the Autumn cooking for good! Lamb instead of goat kid can of course be used

Slowly baked lamb with carrots, potatoes and artichokes in red wine sauce

Hi there!:-) Back from our holidays in Greece where we had a great time and now we need some days (or a couple of weeks I should say) to adjust and get back to normal... Not easy though! Besides everything else, the classic "what am I to cook today?" big question is back... What easier than a Sunday roast, I'm thinking... and here it is! An easy and delicious meal based on various traditional recipes with baked lamb along with seasonal artichokes to feed the family without too much hassle in the kitchen

Tender Spring lamb with artichokes, mild spices and herbs - A delicious family-friendly Easter meal

Of course most households (at least in Greece) have made their plans for tomorrow's big Easter feast but this recipe is a very tasty idea to have in mind for next year or to enjoy it anytime during the coming Spring and Summer months. It is an easy and seasonal recipe and definitely one of the most popular lamb dishes for those who don't have the chance to enjoy lamb or kid on the spit. Besides, lets not forget, that roasted lamb on the spit is not so common as a tradition in all regions of Greece but mainly in the Central part of the country. From there at some point it was spread elsewhere but, for example, in areas of North Greece and in many islands the tradition remains cooking the meat in the pot or in the oven. The lamb is a great friend of artichokes and vice versa and this is only one of plenty of versions of these two cooked together. The addition of the herbs and the spices only compliments the final result ending up with a really luscious dish

Traditional Roumeli-style Gardoumbes - A "must" Greek Easter delicacy

What can I say about "Gardoumbes" and how, really, to describe not only what they are but also how significant to the Greek Easter feast and a staple recipe they have become in various regions of Greece! A traditional dish which can be found in various areas and under different names ("Gardoumia" is another one) and which are a speciality, usually, cooked during the Easter either as a main dish or, more often, as a meze dish. Some of the most famous Gardoumbes recipes come from areas in Central Greece (commonly known as "Roumeli") and from this region comes the today's recipe. For me this version was something quite different than the one I was used to since I was a kid and I had to try it out. My mother comes from Evritania (an area in Central Greece) and every year, beside the rest of the delicacies she was cooking, Gardoumbes were always a must at our Easter table. Gardoumbes were (and still are) one of my mother's special dishes but although she follows a traditional recipe of her mother's it is different than the one I'm presenting you today. The idea is the same but more greens and fresh herbs are used in this one and they are cooked in the oven. Gardoumbes, though, can also be cooked in the pot but they are delicious either way. As I said, the idea is the same and the main ingredients, again, are the lamb's or goat kid's offal and intestines. In our family, usually,they were served along with the Mageiritsa soup on Saturday night and then on Easter Sunday as a meze dish along with others while waiting for the lamb or the kid to roast on the spit during the times we were spending Easter away from Athens. What my mother does, and I believe that most home cooks do, is to prepare the ingredients for the Gardoumbes and after cutting the offal into thin strips what small bites are left go to the pot to become the Mageiritsa soup

"Tsilihourda" - A different version of the traditional Easter mageiritsa

In most households around Greece after the Resurrection church service, on Saturday night, a plate of hot Mageiritsa soup is waiting so to start the joyous Easter feast which will last until Monday! There are various recipes of Mageiritsa around Greece and nowadays even vegetarian versions of it exist or others with chicken for those who are not fans of the lamb's offal traditionally used for this special delicacy. Here we have a version of mageiritsa called "Tsilihourda", a traditional recipe coming from Corfu island. It is quite different than the classic mageiritsa : first of all Tsilihourda is not a soup really like the classic recipe which, personally, I'm glad about since I'm not a big fan of soups! Then, no rice and no avgolemono sauce are involved which again to me looks more attractive. Another difference is the addition of garlic and wine. But, regardless the differences from region to region, what all mageiritsa versions have in common is the lamb's offal and that doesn't change. Tsilihourda, in my opinion, is a lighter type of mageiritsa comparing to those I'm used to and definitely it is worth a go!

MEAT WEEK 1: Mildly spiced caramelised baked lamb leg with potatoes

One of the most classic recipes for lamb in the Greek cuisine and one dish that it is perfect for all seasons! In this version we have a bit of a twist thanks to the presence of paprika and ginger. It is a very family and kids-friendly recipe and surely one of those which is also ideal to entertain guests at home. Slowly cooked in the oven, the meat is so tender and moist inside and caramelised on the outside with the potatoes absorbing all the luscious flavours

MEAT WEEK 1: Lamb "yiahni" with capers and Kefalotyri cheese

A very hearty recipe to enjoy with the family! Based on traditional recipes this one will cause you no trouble to prepare! The slow cooking makes the meat so tender and juicy at the same time. You'll probably notice that, unlike with other similar Greek recipes, no wine or spices are involved and that's because the capers and the cheese are more than enough to give that special extra flavour to the whole dish. A fluffy white rice pilaf is probably the best company for this recipe but mashed potatoes also suit it nicely

Roasted leg of lamb stuffed with garlic, Kefalotyri cheese and herbs

This is one of those recipes that gives you the chance to relax on a Sunday without having to stand over the pot all the time... It will save you time and it will make things even easier if you ask your butcher to prepare the meat for you in advance, to de-bone and butterfly it. The slow cooking makes the meat so tender and remains moist to the last bite!

Baked lamb bites and cheese wrapped in vine leaves

Inspired by a traditional recipe this is a really great dish! Sooo tasty! Take advantage of the season and use fresh vine leaves now that they are still tender. No problem, though, if you use leaves from a jar as long as they are a good quality. This recipe goes perfectly well with fried potatoes or a white rice pilaf

Double cooked lamb and potatoes "yahni" in the oven

Very seasonal recipe and really hearty and filling to enjoy for a Sunday meal. The meat gets really tender and the potatoes absorb the food's juices turning mellow and delicious! It takes a bit more time than usual but it is worth the trouble and to gain sometime you can have the meat prepared from the night before

Lamb "Atzem" with rice pilaf - Greek version

This is one of the most classic recipes for potted lamb and, fortunately for us, arrived at our tables thanks to the Greeks of Asia Minor years ago but it goes back to the era of the Ottoman Empire! I call it "Greek version" because it is a recipe we rather share with the Turkish cuisine but over there it is followed a bit differently. The word "atzem" ("acem" in Turkish language) indicates the method the rice is cooked, using the same broth/sauce the meat has been boiled in instead of water or other kinds of stock. The recipe is super delicious, full of aroma thanks to the pure butter (don't go cheap with this) and with the meat really tender and moist. This is the meaty version of "atzem" but there is also the one where only the rice is involved

Roast lamb leg with artichokes and potatoes

Another recipe for lamb to cook for the family any Sunday, but why not this Easter Sunday as well? Just a few ingredients and a comfortable way of cooking will give you a delicious meal! The food is slowly cooked in the oven with the meat falling off the bone and the potatoes with the artichokes getting together well becoming so tasty and mellow

Tender roast goat kid with mellow potatoes

This is one of the most classic Sunday's roasts in Greece all year round! But the Spring-time goat kid or lamb are always tastier and I think this is a great recipe for the foreign friends of our blog to enjoy on Easter Sunday! Easy to prepare, without difficult ingredients and the fact that it cooks in the oven gives you the chance to relax and enjoy this special day. I hope you'll enjoy it

Baked lamb leg stifado

This is one of those recipes which allow us to have a rather easy and calm time in the kitchen. Not too many ingredients, not a complicated method, no need to stand over the pot all the time and in the end we have a delicious dish to serve to the family keeping them happy! Another version of the classic recipe of stifado



Baked lamb with Winter vegetables and mild spices

Who said that lamb is only for Spring and Easter time? In Greek cuisine it is cooked all year round and the only difference is that during the Winter the various flavours embracing the meat are more rich. Today's dish is inspired by a traditional recipe from Chania region, in Crete. What makes this dish special is the local wine "Marouvas" they use and it really goes perfectly well with the lamb. This wine, with its special characteristics, has an intense oxidation. This element helps balancing nicely the greasy flavour of the lamb. Then, the herbs and the spices give an extra flavour and subtle aroma to the food and makes it sooo tasty and mellow thanks to the slow cooking in the oven

Sauté lamb chops with balsamic vinegar and rosemary served with onions

Delicious and tender lamb chops for a leisure meal. Enjoy it with some brown beer which will balance nicely the greasiness of the lamb. Ideally serve with green salad and mash or fried potatoes

Lamb liver and kidneys in wine sauce with rice pilaf

Something special and very tasty especially for those who don't mind the innards of lamb. Those who follow this or other blogs dedicated to the Greek cuisine or those who have spent their holidays in Greece (especially Easter time) they know that most Greeks love specialties in which lamb's innards are involved. I know it is not everybody's cup of tea (not so much mine either to be honest) but this recipe comes to change your idea about it and I think it succeeds

Lamb chops with grapes and grape molasses syrup

An unusual but very seasonal recipe with ingredients that blend together perfectly and it is a joy to see on a platter! Thick sauce, full of the aromas of grapes, rosemary and "petimezi" (the dark syrup that comes out cooking down the grape must). When in season you can replace the grapes with sour cherries

Lamb fricassée with romaine lettuce

One of the most classic meat dishes of the Greek cuisine, fricassée never fails to please! This version is a more Summery one thanks to the romaine lettuce and the other herbs. Of course, when in season, other greens can replace the lettuce

Easter lamb roasted on grapevine twigs

Some cook it on the spit (the lucky ones!) and others they prefer it stuffed. Some cook it in the pot and others they prefer it in the oven. The big star of the Easter table is cooked in Greece in so many different ways, but it is worshiped the same from everybody (or almost...). For example in areas of Roumeli (Central Greece), as well as other parts of the country, a traditional way of cooking the Easter lamb is to weave vine twigs together to make a bed in a deep roasting pan for a whole lamb (or goat kid), which gives the meat a rich "woody" flavour. If you don’t have a vine in your garden ask a friend, your butcher or your grocer to help you out –normally someone is sure to be able to get their hands on some. Also, make sure to wash the twigs well in plenty of water before using them. Alternatively, if you can't find any, place the meat on the oven metal rack and in the pan you'll place underneath it, make a bed of a bunch of fresh rosemary (or mixed similar herbs) so to give a special fragrance to the meat