Lamb Zardiniere
A wonderful and flavorful dish that combines the aromas of vegetables with lamb, and the exquisite Metsovone cheese ties it all together, resulting in a unique and impressive outcome. It's worth preparing and presenting this dish for a formal dinner or a Sunday meal, and everyone will applaud your culinary skills.
Ingredients:
- 4 elongated eggplants
- 1 handful of lamb, cut into pieces
- 6 zucchini
- 3 red bell peppers
- 3 green bell peppers
- 500g Metsovone cheese
- 1 tomato (crushed) or half a can of crushed tomatoes
- 2 tomatoes, sliced
- 1 tbsp tomato paste
- 2 dry onions, finely chopped
- 2 cloves of garlic, finely chopped
- ½ cup white wine
- 4 large potatoes, cut into thick slices
- Olive oil
- Salt, pepper, spices (cinnamon, cloves), a pinch of sugar
Wild Goat Casserole with Greens and Potatoes
Υou received some local wild goat, which has a characteristically very red meat. The combination of goat or lamb with greens is delightful, especially with this wild goat!
Ingredients:
- 1.6 kg wild goat, cut into portions
- 1.5 kg seasonal greens (e.g., chard, Italian radicchio, kaukales, myronia)
- 5 cloves of garlic, chopped
- 1 ripe tomato, grated
- 3-4 potatoes, chopped
- Olive oil
- Oregano, throubi, and thyme
- Salt and pepper
Roast Lamb with Chickpeas
A traditional Greek dish that is commonly found in central and northern Greece, as well as in Rhodes. Its slow cooking process allows the flavors to meld together, resulting in a delicious and tender meal. Let's see how we can make this mouthwatering dish.
Ingredients:
For the marinade:
• 1 cup red wine
• 1/2 cup olive oil
• 4-5 sage leaves
• 4 cloves of garlic, chopped
• Salt, pepper, and oregano
For the dish:
• 2 kg lamb, cut into portions
• 1/2 kg dried chickpeas soaked overnight
• 3 dried onions, finely chopped
• 4 cloves of garlic
• 200 g olive oil
• 200 g red wine
• 4 ripe tomatoes, finely chopped
• 1 tbsp tomato paste
• Salt, peper, oregano, and 2 bay leaves
Roasted Lamb in Red Sauce
Delicious roasted lamb that melts in your mouth, well-cooked with a light red sauce to keep it from being too heavy. You can accompany it with roasted or fried potatoes, or serve it with orzo pasta.
Ingredients:
• 2 kilograms of lamb, cut into pieces
• 2 dry onions
• 2 cloves of garlic
• ½ wine glass of red wine
• 2 tablespoons of tomato paste
• 2 ripe tomatoes, finely chopped
• 2 bay leaves
• Salt and pepper to taste
• 3-4 whole cloves
• ½ cup of olive oil
• A sprig of fresh thyme
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