Hello everyone, I have not posted these past few days because I have been busy preparing for our Easter, attending Church, etc.
Greek Orthodox Easter is today April 8th, so there is so much to do which involves cooking, baking and table preparations, which means preparation needs to start a few days earlier. At Midnight on Megalo Savvato (Holy Saturday) the day before Easter day we attend Church for the resurrection of Jesus Christ and it is officially the last day of the 40 day of fasting (Sarakosti). When mass is over we then return home to eat a Greek soup that is made of Lamb. (The soup contains a lot more added ingredients of which I don’t even look at, yet alone eat, but this is what is eaten traditionally). Fasting varies from person to person so some fast for 40 days and some fast Holy Week before Easter like I did. 🙂
When we were still living in Greece we were always off to someone’s home family or friends or both for Easter Sunday, did a lot of food munching, dancing and just having a lovely time. I was always the one who was in charge of bringing the Spinach/Cheese pies for the table. Last year we were lucky enough to go to Greece to celebrate with family and friends but unfortunately this year a week before we were suppose to leave our car had to go into the garage so this trip was not meant to be…:( No worries though still having a great time here in the Netherlands.
Oven baked lamb or a bbq lamb chops or most greeks like to bbq (Souvla is the greek word for bbq), a whole lamb is usually the traditional meal of the day. Souvla is a traditional greek way of bbq, but if you would like to see how it is done, just type in Soulva greek lamb and some photos will pop-up. I made this baked lamb for everyone else who does eat this traditional Greek food, as for me I don’t eat lamb so its baked potatoes and salad…and some other little delicious greek treats. 🙂
Have a lovely Sunday Everyone…and Kalo Pascha Se Olous!!
Ingredients: Marinate meat overnight for at least 8 – 10 hrs.
1 Leg of Lamb about 7 – 8 kilos
4 Garlic Cloves crushed
1/2 cup Olive Oil
4 Lemons & juice
1 kilo Potatoes
Pat down leg of lamb with cloth and start buy rubbing olive oil. Then add crush garlic to different areas of the meat.
Continue by adding salt, pepper, oregano, and lemon juice.
Wrap meat with plastic wrap and place in fridge to marinate for at least 8 to 10 hrs.
Wash potatoes thoroughly and cut in half and add olive oil, salt, oregano, pepper. Mix with a wooden spoon so that all the ingredients cover the potatoes.
Cook at 180 degrees for just about 3 hrs. About 1 hr into the cooking process cover with aluminum foil so that the meat does not burn on top.
Kali Orexi!!! 🙂