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Greek Easter Recipes |
I would consider Easter to be the most important Greek Celebration. Traditionally the extended family gathers together to roast the lamb and kokkoretsi--skewered mixed innards--on the spit.
For a smaller family gathering, I would prepare a leg of lamb in the oven accompanied by roasted potatoes.
Preheat oven to 180oC (375oF)
I cut slits in the leg and insert fresh garlic slivers into them and rub the leg with crushed dried rosemary. The leg is then placed inside a plastic oven bag. The bag is sealed and a slit is made on the top side of the bag which is then placed in a roasting pan. The lamb is baked for about 2 hours--approximately 30 minutes per pound (1/2 kilo).
A gravy is prepared from the drippings from the lamb which should measure about one cup. Melt 2 tablespoons of butter in a sauce pan. Add 4 tablespoons of flour. When they are well combined, slowly add the pan drippings, stirring all the time with a whisk to prevent lumps from forming.
The potatoes are peeled and cut into wedges or 1 inch (2.5cm) cubes and placed in a roasting pan along with 1/4 cup of Olive oil, juice from one lemon, 1 tablespoon of oregano, salt and pepper to taste, and 1 tablespoon of sugar. The potatoes need between 1 to 1-1/4 hours in the oven and should be placed in the hot oven accordingly so they will be ready along with the lamb. Stir the potatoes every twenty minutes to coat them with the olive oil-lemon-spice mixture.
The lamb and the potatoes are most often accompanied by a fresh lettuce salad and a spinach pie. The spinach pie consists of the 'phyllo' which is a thin dough and the filling. Follow the hyperlink for these recipes.