Lamb and artichokes are a magical combination that captures all the real flavors and techniques of Greek cooking. This recipe uses seasonal vegetables as the main ingredient, with meat playing a secondary role, to produce a rich and simple stew. Add fresh peas for even more complexity. Enjoy!

Ingredients:

3 tbsp olive oil
2 medium sized yellow onions, roughly chopped
2 lbs lamb shoulder, cut into large cubes
3 tomatoes, peeled and roughly chopped
1 1/2 tbsp tomato paste
2/3 cup white wine
4 fresh artichoke hearts, cut into quarters
2 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh flat-leaf parsely
Juice of 1 lemon
Salt
Freshly ground black pepper

Preparation:

Heat the olive oil in a large casserole dish or saucepan and saute the onions over medium heat until softened. Add the lamb, stirring constantly until browned. Reduce the heat and add the tomatoes, tomato paste, white wine and enough water to just cover the meat.

Simmer, covered, for 30 minutes. Add the artichokes, adding a little more water to just cover if necessary, and simmer until they are tender, about 15 minutes. Add the dill, parsley and lemon juice, and season with salt and pepper to taste. Simmer for another 30 minutes or until the meat is tender and the sauce has reduced.

Serves 4 to 6

This is the Traditional Easter Sunday favorite for all Greeks. You will find whole lambs roasting side by side over sizzling charcoals in all the villages in Greece. Enjoy this classic Greek lamb recipe!

Ingredients:

1 lamb, 15 to 20 lbs
Butter
Olive oil
2 to 3 lemons
Salt
Pepper

Preparation:

Remove the lambs’ entrails including the larynx and large intestine, leaving the kidneys in place. Wash the lamb well and season the body cavity with salt and pepper. Skewer it carefully, from back to front. Fasten the backbone, neck and legs to the skewer with wire. Sew the belly shut. Rub the lamb all over with lemon juice, salt and pepper. Place it over the coals, which have been allowed to burn down. Turn the spit fast in the beginning and more slowly as the lamb cooks, until the skin is nicely browned and is done inside. As the lamb roasts, baste it with a mixture of melted butter and lemon juice.

Xristos Anesti!

Celery (Selino) is a favorite combination with pork. This Greek recipe is very popular in the winter months. Enjoy!

Ingredients:

3 tbsp olive oil
3 lbs boned leg of pork, trimmed and cubed
1 medium-sized yellow onion, peeled and sliced
1 bunch celery, including leaves, trimmed and sliced
1 tsp dried oregano
Salt
Freshly ground black pepper

For the Avgolemono Sauce:

2 eggs, lightly beaten
Juice of 1 1/2 lemons

Preparation:

Heat the oil in a large saucepan and saute the pork for 10 minutes or until browned. Add the onion, celery and oregano, and cook for a further 10 minutes, stirring constantly until the celery begins to soften. Add water to just cover the stew, season to taste with salt and pepper, and simmer gently for 1 hour or until the meat is tender. Allow the stew to cool slightly.

Whisk together the eggs and lemon juice and ladle some of the broth from the stew into the mixture while whisking. Pour the mixture into the stew and stir well with a wooden spoon. Continue to stir over a low heat for a few minutes until the sauce begins to thicken. Serve immediately with bread.

Serves 4 to 6

Pork loin is often simply stuffed with vegetables, garlic and a few dries herbs. This Greek recipe is very popular on Islands once ruled by the Venetians, such as the Ionian and the Cycladic Islands, where an Italian influence still exists.

Ingredients:

1 boneless loin of pork (about 5 lbs)
1 small red onion, peeled and sliced
1 red bell pepper, roughly chopped
1 carrot, peeled and sliced
2 hard-boiled eggs, peeled and quartered
1 tbsp chopped fresh flat-leaf parsley
1 garlic clove, peeled and diced
1 tsp dried oregano
Salt
Freshly ground black pepper

Preparation:

Preheat the oven to 450F. With a sharp knife, prepare the pork loin by making a long open cut in the middle of the meat without separating it completely. Lay it open flat. Combine the bell pepper, onion, carrot, eggs, garlic, parsley, and oregano in a bowl. Season the meat with salt and pepper, then spread the stuffing in the center. Roll the meat into a long shape and tie the loin firmly at regular intervals with kitchen string.

Place in a roasting pan, sprinkle the skin with a little salt and roast for 15 minutes and then at 350F for 1- 1 1/2 hours, taking the meat out when the juices run clear when pierced with a skewer.

After the pork has rested, carve into slices and serve with a salad dressed with a little olive oil, vinegar and seasonings.

Serves 6 to 8

Paidakia is one of my favorite dishes. They are meant to be eaten with your fingers, and require lots of napkins! They are to Greeks as what baby back ribs are to a southerner. Most tourists who visit Greece, love them and long for them when they leave, as you really can’t find good paidakia outside of Greece.

Ingredients:

3-4 lbs lamb chops
Oregano
Sea Salt
Freshly ground black pepper
1/2 cup olive oil
Lemon wedges

Preparation:

Wash the lamb chops. Sprinkle oregano, salt and pepper over them. Brush them with olive oil and broil them over a hot grill. Serve garnished with lemon wedges.

Serves 4 to 6