Although lamb is especially associated with Greek Easter, there are several recipes which can be eaten at any time. We've put together 6 of these Greek recipes for you. Just click on the links to go straight to the recipe.
This is a delicious Greek lamb dish. The artichokes are a delightful accompaniment and the Avgolemono Sauce just tops it off perfectly. We have included endives (antidia in Greek) in the recipe, but if you can't get them it doesn't matter - they add body to the dish, but are optional.
1kg (approx.) leg of lamb, in 6 portions
½ kg endives (optional)
6 spring onions chopped
2 tbsp. fresh dill chopped
2 tbsp. fresh wild fennel chopped
1 tbsp. fresh mint chopped
Juice from 2 lemons
200ml olive oil
Salt and pepper to taste
Heat the oil in a pan and then add the lamb.
Stir the lamb for 3-4 minutes, to be coated in the oil
and to colour.
Add the spring onions and stir fir another 2 minutes.
Add 1 litre warm water, cover the pan and boil for approx.
45 minutes, until the lamb is tender.
Meanwhile, remove the hard outer leaves of the artichokes
until you come to the soft leaves.
Cut the artichokes in half vertically and remove the fine
hairs in the centre.
Rub them with a half-lemon, put in a bowl with cold water
and juice from a ½ lemon.
In another pan bring 2 litres of water to the boil, add
the endives and continue boiling for 5 minutes.
Then drain the endives and set aside.
When the lamb has boiled, remove the cover and add the
artichokes, endives, dill, fennel and mint. Add salt and pepper to taste.
Allow it to continue simmering at a medium heat,
uncovered, for approx. 15-20 minutes, until the artichokes are tender.
Meanwhile, prepare the avgolemono sauce –
Whisk (by hand) the egg whites until they become a
Add the yolks and keep beating for another 2-3 minutes.
In a small bowl put the juice from 1 lemon and add a cup
of the liquid from the simmering lamb.
Add this mixture gradually to the egg mixture, beating as
you do so.
The sauce is now ready.
Put the sauce on top of the lamb and remove the pan from
Magiritsa is a traditional dish associated with the Greek Easter. It is eaten to break the Fast before Easter and is
prepared on Holy Saturday and eaten directly
after the midnight
service. There are variations in the recipes used, but this recipe
(which is not a soup) is a simple, traditional way of preparing it -
called Tsilihourdi - from a village in northern Corfu.
This is an easy recipe for a vegetarian alternative to Magiritsa. It's basically an alternative soup for
those who are vegetarian or who do not like magiritsa. It's very, very
nourishing and terribly easy and quick to make.
It's common practice in Greece if you
visit someone during the day or early evening, to be offered a spoon
sweet, or 'gliko koutaliou'. This is a sweet made from fruit and kept in
a jar, to be served on a sweet dish (preferably glass) whenever someone
Just a reminder that you can take a look at our Recipe Index to see at a glance all the Greek recipes on our blog (over 150) and go directly to your choice. Just click here or click the tab at the top of the page.