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For Greek recipes use pure olive oil, fresh ingredients, sea salt and Greek wines

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Lamb Country style

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4 servings :  

4 Aluminum sheets 30X30cm

4 sheets silicon paper 30X30cm

1 kg boneless lamb shoulder or leg, or Veal cubs

2 fresh squeezed lemons

250gr Kefalograviera cheese cut in cubes

1 cup frozen green peas

1 cup baby carrots cut in rounds

2 tablespoons butter

1 cup white wine

¾ cup olive oil

3 garlic cloves minced

16 Parisian potatoes or potatoes cut in cubes 12-cherry tomatoes or 8 thick slices

½ cup chopped maintano flat parsley

Salt, pepper and oregano for seasoning

 

Preparation method:

Cut the boneless meat into 2cm pieces add lemon juice and a tablespoon olive oil and seasoning with salt pepper and little oregano. 

Refrigerate for 2-3 hours to be marinated. In heavy bottom skillet heat oil and fry meat until brown on all sides, turning frequently.  Add the wine and garlic in the meat, stir and cook for 1 hour. Set on the side to cool. 

Parboil green peas and carrots in lightly salted water. Strain and sauté, season with salt pepper.

Sauté potatoes also fry tomato slices lightly both sides.

Lay aluminum sheets, then silicon paper and brush lightly with oil. Place equal amounts of the prepared: meat, vegetables spices, salt and fresh ground pepper and cheese. 

Fold into parcels and secure with cotton string. Place parcels in a roasting pan and bake for 30 minutes 190°c-375°f.

 

Serve hot with Green salad and Greek white wine chilled.

For Greek recipes use pure olive oil, fresh ingredients , sea salt and Greek wines

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