THE SCENTS OF EASTER

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Fresh dill, lemons and mint for the lamb, and the wonderful aromas of buttery clove scented biscuits, memories are made of these!

Hillsides in Greece are ablaze with colour covered with poppies, bright red mingling with yellow and white wild daisies, and here and there the purple heads of artichokes, while fennel with its fresh, clean aroma, scents the air. 

A Greek Easter centres around roast lamb, the flavours of mint, spring onions, dill, lemon and olive oil.  In earlier times and maybe still today, lamb was baked in the communal oven, each family's name attached to the container, sent to the baker and collected around noon, in time for the celebration. 

Traditional baking, with its delicious buttery biscuits, sometimes scented with cloves and dusted with icing sugar, is for many a nostalgic memory. 

These crisp divine biscuits; Koulourakia Voutirou, Kourabiethes and Ktsourekakia Smyrnis are to be baked not only for celebrations but at any time of the year they are a delight. 

ARNAKI FRICASSEE ME MAROULIA
Lamb with Cos Lettuce in Egg and Lemon Sauce

2 kg boned lamb shoulder
bunch of spring onions, chopped
3 tbsp vegetable oil
600 ml water, freshly boiled and slightly cooled
2 cos lettuces
½ cup fresh dill
salt and white pepper
3 eggs
2 lemons
(Serves 5 – 6)

Cut the boned meat in serving size pieces and trim excess fat. Wash and strain. Place meat with chopped spring onions and oil in a heavy bottomed pan and sauté gently for a few minutes. Then add hot water and let it simmer covered for about 1 – 1 ½  hours, or until the lamb is cooked. 

Meanwhile, wash lettuce leaves and drain. Chop them coarsely and add to meat almost at the very end with dill, seasoning and cook for a further 5 minutes.

Avgolemono (Egg and Lemon Sauce): Beat eggs with a tablespoon of cold water (2 – 3 minutes) with a fork; add lemon juice and beat together for about a minute. Start introducing, slowly tablespoons of hot sauce from the lamb and continue to beat. Once 4 – 5 tablespoons have been added, pour in very slowly, stirring with a wooden spoon. Reduce heat to thicken sauce (1 – 2 minutes) and keep stirring. Serve in wide brimmed warmed soup plates.

ARNI PSITO ME PATATES 
Lemon Roast Leg of Lamb with Potatoes

2 kg leg of lamb 
4 – 6  cloves garlic
generous sprig fennel
sea salt and freshly milled pepper
4 tbsp grapeseed oil
juice of 1 large lemon
250 ml water, freshly boiled and slightly cooled
1, 5 kg medium size potatoes
(Serves 5 – 6)

Wipe meat with a damp, vinegar sprinkled paper toweling and place in a pan. Cut garlic into slivers, insert into incisions made in the lamb and sprinkle with fennel, sea salt and freshly milled pepper.

Peel potatoes and quarter them. Arrange around meat in roasting pan. Pour grapeseed oil over meat and potatoes. Sprinkle with lemon juice, salt and pepper. Add water. Bake covered in a 170°C oven for about 2 hours. When lamb is done, remove and allow to rest.