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paharo45

Active member
Does anyone have a really good marinade for lamb? I really wanna try it out for easter but I'm a little bit intimidated not gonna lie. I want to make it in the oven with potatoes like this:

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The classic marinade is garlic, oregano, salt, pepper and a little bit of lemon. I would be pretty heavy handed with the spices, especially if its for a big piece of lamb.
 
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I always cook my lamb in parchment paper to keep the juices in! The slower it cooks the better the flavor is
 
I make a marinade with plenty of fresh lemon juice, oregano, salt, pepper, and garlic. I brush it on the meat and let it sit overnight. The day of cooking, I brush the mixture on the lamb every thirty minutes or so while it is cooking. This marinade works whether you bake, grill, or roast it on a spit.
 
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What I do for my leg of Lamb is cut slits and stuff it with cloves of garlic, Greek Seasoning Cavender's, fresh greek oregano , black ground pepper, I don't salt because Greek Seasoning has enough in it. Then after I rub the leg of lamb with Olive oil and herbs and fresh Lemon Juice. Let Lamb marinate until the next day. Now be sure and take the Leg out and let it sit on the counter until room temperature before roasting or putting it on the grill. Cook until the internal temperature of the leg of lamb is 145 or 165 if you prefer. Serve with Greek potatoes and greek salad.
 
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What I do for my leg of Lamb is cut slits and stuff it with cloves of garlic, Greek Seasoning Cavender's, fresh greek oregano , black ground pepper, I don't salt because Greek Seasoning has enough in it. Then after I rub the leg of lamb with Olive oil and herbs and fresh Lemon Juice. Let Lamb marinate until the next day. Now be sure and take the Leg out and let it sit on the counter until room temperature before roasting or putting it on the grill. Cook until the internal temperature of the leg of lamb is 145 or 165 if you prefer. Serve with Greek potatoes and greek salad.
I've always seen this seasoning around but I've never actually tried it! I wasn't sure if it was authentically Greek or not. What is the flavour like?
 
I make the marinade with red wine, olive oil, lemon juice, Cavenders Greek seasoning and fresh rosemary. To prep the leg of lamb I debone the leg and place all the ingredients in a plastic bag for 1-2 days. To cook lamb I lay the leg out flat like a steak on the grill and cook until med-rare. We usually serve with salad, rice and greek string beans Cooked in a little olive oil, garlic and diced tomatoes. When cooking the rice I use olive oil to coat and then add a tablespoon of tomato paste.
 

Strict Lenten Fast Greek Salad

I have to prepare a salad for a lenten meal at church. Most people aren't super picky about it, as long as there are vegetables present.

Last time I prepared a salad, someone saw there was oil in the dressing and wouldn't touch the salad! So, I looked it up - and oil isn't allowed during lent for a strict fast. I had no idea.

How do I compose a salad for a crowd that caters to the strict fast?

I am thinking to make the salad and just use vegetables, nothing else.

Then, I can offer a regular dressing choice, and then also maybe just lemon wedges or some vinegar for the stricter fasters? Do you guys think that would work?

Choosing a Greek Olive Oil to Use for Cooking

I've recently become fascinated with the nuances of cooking oils, specifically Greek olive oil, and I'm curious about how others go about selecting the right one for their cooking needs. With its renowned flavor profile and health benefits, Greek olive oil is a staple in my kitchen. However, with so many varieties and flavor strengths (from robust to mild), I often find myself overwhelmed by the choices.

I have a great olive oil that I use as a finisher or to put on salad. I love the flavor so much. I only have a small quantity, though. So, I want to preserve it. In other words, I don't want to use it for cooking, I think it will ruin it.

How do I really choose a Greek olive oil to cook with?


greek-olive-oil.jpg

Making Greek lemon potatoes?

I just had lemon potatoes at a restaurant and although I know how to cook Greek food, somehow I have never made this!

I took my best guess (I didn't look up a recipe) and it didn't taste great. Basically, I made a Ladolemono, drizzled it on the potatoes, and roasted them.

They never really got crispy - so my next thought is that I put too much of the ladolemono.

So the next time I made them, I put less of the ladolemono. I couldn't really taste the lemon.

Next, I am going to look up a recipe, but meanwhile I am curious what you guys do to make these.

Learning about Greek honey

As part of my Lenten journey, I am replacing sugar with honey whenever I can. Sugar is overdone and feels like an indulgence. I read somewhere that honey is acceptable even during strict fasts, so I thought I'd get to know it a bit more.

Could anyone share insights or personal experiences on:

Traditional Greek Dishes Featuring Honey: Which are the standout dishes where honey plays a pivotal role?
I use honey with Greek yogurt and a bunch of desserts. Having desserts doesn't feel right during Lent, but the yogurt with honey sounds good?

Pairing Honey with Other Ingredients: Are there specific ingredients or types of honey that best complement certain Greek foods?
I love it with lemon in tea, but that's all I can think of.

Cooking Tips with Honey: Any tips on cooking with honey? Perhaps, how to balance its sweetness or how to choose the right honey for savory dishes versus desserts?
Does it lose its sweetness if it gets too hot? I tried to use it instead of sugar the other day in something I was making (bread) and I couldn't taste the honey.

Personal Favorite Recipes: Do you have any personal honey-infused recipes passed down or discovered that you’re willing to share?

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Greek Lenten Foods?

Lent is coming up. I find myself planning for fasting... I tend to cut out meat and dairy, and then I obey a strict fast during Holy Week.

I would like recommendations on Greek lenten foods. I'm particularly interested in dishes that are traditionally consumed during this period, which abstain from meat and dairy products. I'd love to learn not just about the types of dishes but also a bit about the significance or history behind them if you happen to know.

Any recipes, cooking tips, or even restaurant suggestions where I can find authentic Greek lenten dishes would be greatly appreciated. I’m excited to broaden my culinary horizons and perhaps incorporate some of these traditions into my own practices.
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