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One of the best parts of Greek food for me is lamb. There are different cuts of lamb and each can be prepare differently. I thought I would share with you my favorite cuts and what I like to do with them!

Lamb Chops

Lamb chops are a classic lamb cut that are perfect for Greek dishes. They are typically cut from the rib section of the lamb and are tender, flavorful, and easy to cook. Lamb chops can be grilled, broiled, or even pan-fried, and they pair well with traditional Greek seasonings like oregano, lemon, and garlic. Lamb chops also go well with Greek side dishes like feta salad or roasted vegetables.

Leg of Lamb

When it comes to Greek cuisine, leg of lamb is a popular and versatile choice. This cut is the entire leg of the lamb, including the hip and shank. It's a large cut of meat that can be roasted, grilled, or even braised. One of the most popular Greek dishes made with leg lamb is gigantes plaki, or braised lamb with beans and tomatoes.

Shoulder of Lamb

The shoulder of lamb is a budget-friendly cut that's perfect for slow-cooked dishes like lamb souvlaki or lamb stew. It's a tougher cut of meat that needs to be cooked on low heat for a long period of time in order to become tender and falling-off-the-bone delicious.

Ground Lamb

Ground lamb is a versatile option that can be used in a variety of Greek dishes, including moussaka and stuffed grape leaves. It can also be used to make flavorful Greek burgers or sausages. Ground lamb is typically made from a variety of cuts, including leg, shoulder, and breast, and can be found at most grocery stores.

Shank of Lamb

The shank of lamb is another budget-friendly cut that's perfect for slow-cooked stews and soups, such as avgolemono. It's a bone-in cut that's typically cooked with herbs, tomatoes, and other vegetables for added flavor. The shank of lamb is also a great source of collagen, which makes it perfect for making a rich, flavorful lamb broth.


So my favorites from the list are lego of lamb and lamb shank. I actually grill my leg of lamb! I rotate it on the grill until it's cooked. I brush it with ladolemono throughout the cooking process. I love lamb shank and order it when I go out, but I don't tend to cook that. I love to save some dishes to enjoy for when I go out to eat (because I actually love my cooking and if I start cooking it I won't enjoy it when I go out!)


Staff member
As much as I like a nice leg of lamb, mama oh man I love me some lamb chops, especial if they are on the smaller side. Ladolemono and oregano mmmmm mmmm

braised lamb shank was rubbery

All the braised lamb shank I have ever eaten has fallen off the bone - and that is why it is so delicious!

So, I tried to make it thinking it would be foolproof.

Something went wrong - it was tough and rubbery. I am wondering if it is something I did, or if maybe the lamb was a bit tougher than I would have liked.

I asked around and one thing someone asked me is if I cooked it enough. I didn't know how to answer that since I followed the directions, and I got the recipe from a family member whose lamb shank I always enjoyed. What do you think?

Some things to know:

- I am not sure I initially seared the meat long enough
- I held back on the salt in the recipe
- I was forced into using a larger shank than the recipe called for because I couldn't find smaller ones

Saganaki - fun crowd pleaser for a dinner party

I love serving saganaki for some of my smaller dinner parties. This isn't a good recipe for me for a crowd because it is labor intensive. I thought I'd share my recipe!


1 block of halloumi cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
Salt and pepper to taste


1. Preheat your skillet over medium heat and add a tablespoon of olive oil.

2. Cut the halloumi cheese into ½ inch slices and lightly coat with all-purpose flour.

3. Place the cheese in the skillet and fry until golden brown on both sides, about 2-3 minutes per side. Make sure to flip the cheese carefully to avoid breaking it.

4. Once the cheese is fully cooked, remove it from the skillet and place it on a plate.

5. Drizzle with lemon juice, sprinkle with oregano, salt, and pepper, and enjoy!


Greek Fava Dip Recipe

I am trying to find easy recipes for mezze-style dishes for potlucks and to share during my holiday gatherings. I had this in a restaurant once but have never eaten it. Thought I'd share in case you guys wanted to try it, too:

I'll just explain it:

The recipe calls for 3 cups of dried fava beans, 1 chopped onion, 3 cloves of garlic minced, 1/4 cup of olive oil, 1 lemon, 1/2 teaspoon of salt, half a teaspoon of black pepper, and cherry tomatoes and fresh parsley to garnish.

In a pan, add olive oil, chopped onion, and minced garlic on medium heat. Stir occasionally until the onion becomes partially opaque, then add the cooked fava beans, salt, and pepper. Use a fork or a whisk to whisk the ingredients until they become a smooth.

That's the easiest way. Another option is to put all the ingredients in a food processor and pulse until the texture you want is achieved. I don't always like to use my food processor because it is a pain.

Can you make Ek Mek with pumpkin?

I had a pumpkin flavored ek mek once somewhere around American Thanksgiving. It was a Greek restaurant and they had it on special.

Any idea how this would work? I would love to experiment with it.

I know Ek Mek involves whipped cream.

I found a recipe for pumpkin whipped cream. Do you think I can sub this for the whipped cream in a typical ek mek recipe?

1 cup of heavy cream
1/2 tsp of vanilla extract
1/2 tsp of pumpkin spice
1/4 cup of pumpkin puree
1/4 cup of granulated sugar

Basically you beat the whipped cream with the vanilla and pumpkin spice until soft peaks form, then gently beat in the pumpkin puree and granulated sugar until stiff peaks form. I'd make enough for whichever Ek Mek recipe I use.

Do Greek really like their lamb well done?

Is it a myth that most Greeks like their lamb well done?

I ask because in my family - we tend to like it medium well or medium. We all feel that well one lamb is too tough!

With lamb shank it is a different story.

We make leg of lamb a lot, as well as lamb souvlaki and lamb chops. Especially with the souvlaki, well done doesn't taste as good to me.

It's hard to gauge how long to cook a leg o lamb, and I find I naturally gravitate towards pieces that are more on the medium side. Are we the exception not the rule?
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